Oven Baked Meatballs Recipe

This Oven-Baked Meatballs Recipe results in Italian-style meatballs that are perfectly moist and very flavorful, and a little easier and neater to make than their fried counterparts. But, I do include directions if you want to go the fried route.

The flavor in this baked meatball recipe comes from sauteed onions and garlic, parmesan cheese, parsley, and oregano. The tender and moist meatballs are the result of the ricotta cheese, milk-soaked bread, and gentle handling.

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We typically like to make these delicious easy-baked meatballs a hefty 3″ in diameter, but have made them smaller if we will be using them on a meatball sub or the situation just calls for smaller meatballs! Keep in mind that the smaller ones will cook quicker, so check them earlier. If you are aiming for smaller meatballs, consider a large or medium cookie scoop to form your meatballs.

Our Favorite Way to Enjoy These Oven Baked Meatballs

Of course, we eat these meatballs covered in our favorite and very simple Marinara sauce! But, when we are feeling especially decadent, we love to dollop a healthy serving of ricotta cheese on the bottom of a plate, which we then top with meatballs and marinara, with a piece of toasted rustic bread alongside! Of course, freshly grated parmesan cheese is a non-negotiable!

Ingredients in These Moist + Flavorful Oven-Baked Meatballs

• Ground Beef (85/15): This is a good choice for meatballs as it provides a balance of meaty flavor with just enough fat to keep them juicy and flavorful. The 85/15 ratio means it’s 85% lean meat and 15% fat. If you’re looking to cut down on fat, you can opt for a leaner mix, but remember, the fat is what gives meatballs their rich taste. We’ve also been known to use an equal mix of pork, veal, and beef in our meatballs. I’d stay away from ground turkey or chicken if your goal is a moist and tender meatball, as those meats are just too dry.
• Bread, broken into small pieces: Bread acts as a binder and helps to hold the meatballs together. Additionally, the bread absorbs the juices from the meat as it cooks, trapping the juices within the meatball. White, neutral-flavored bread is best, but don’t include the crusts. For this most recent recipe, I used a combination of leftover rustic bread and white naan! Stale bread can be used, but bread crumbs are more likely to make your meatballs a little tough. Soaking the bread in milk softens it, which gives meatballs a tender and moist texture.
• Milk: Used to soak the bread. It helps in binding the meatballs and gives them a soft texture. If you’re looking for a dairy-free option, almond or soy milk can work too.
• Parsley: Fresh parsley adds a burst of color and a herby freshness to meatballs. Make sure to chop it finely so it’s evenly distributed.
• Eggs: Eggs act as a binding agent, helping to hold all the ingredients together. Always beat them slightly before adding to ensure even mixing.
• Dried Oregano: This herb brings a warm and slightly bitter taste to the meatballs. You can also experiment with other dried herbs like basil or thyme for a different flavor profile.
• Ricotta Cheese: A soft cheese that adds creaminess to the meatballs. If ricotta isn’t available, blended cottage cheese is a good substitute.
• Parmesan Cheese: A hard, aged cheese that adds a salty and nutty flavor. Freshly grated Parmesan melts better and tastes richer compared to pre-shredded varieties.
• Onions: Onions provide a sweet and savory base flavor. Make sure they’re finely chopped so they blend well into the mixture.
• Cloves Garlic, chopped: Fresh garlic infuses the meatballs with a strong and aromatic flavor. Always use fresh over powdered for a more authentic taste.
• Olive Oil, Salt, and Pepper

What Kind of Meat Should You Use for Italian Meatballs?

• Ground Beef:
  • Pros: It’s the most common choice for meatballs, especially in Western cuisines. The fat content keeps the meatballs juicy and flavorful. An 85/15 beef (85% lean, 15% fat) strikes a good balance. Lean ground beef (like 93/7) can result in drier meatballs.
  • Cons: 85/15 is heavy in fat and not particularly healthy.
• Ground Pork:
  • Pros: It’s tender and has a higher fat content, which makes for moist meatballs. It’s commonly used in combination with other meats, like in Italian or Swedish meatballs.
  • Cons: On its own, pork can be a bit too fatty and might lack the beefy depth of flavor.
• Ground Veal:
  • Pros: Veal is tender and has a delicate flavor. It’s often used in classic meatball mixes, especially in gourmet preparations.
  • Cons: It can be pricier and less accessible in some places. Ethical concerns regarding veal production might also be a consideration for some.
• Ground Chicken:
  • Pros: A leaner alternative, it’s great for those looking for a lighter meatball. Dark meat (like thighs) offers more flavor and moisture.
  • Cons: If you’re using breast meat, it can easily become dry. It’s also less traditional and might not give you the classic Italian meatball flavor profile.
• Ground Turkey:
  • Pros: Similar to chicken, but with a slightly gamier flavor. It can be a healthier choice and is often used in “lightened up” meatball recipes.
  • Cons: Like chicken, it can become dry if overcooked. Using a mix of dark and light meat can help.
• Ground Lamb:
  • Pros: It offers a distinct, rich flavor, making it perfect for Middle Eastern or Mediterranean-style meatballs.
  • Cons: The flavor can be overpowering for some, and it might not be suitable for all types of sauces.

General Tips:

• Mixing Meats: One of the secrets to super tender and flavorful meatballs is using a mix of meats. A popular combination is beef, pork, and veal (often referred to as the “meatball mix” in many grocery stores). This mix capitalizes on the strengths of each type: beef for depth of flavor, pork for fat and juiciness, and veal for tenderness.
• Fat Content: Fat is crucial for moist and flavorful meatballs. If you’re using leaner meats, adding ingredients that introduce moisture, like ricotta cheese, grated onions, or soaked breadcrumbs is imperative.
• Cooking Method: The way you cook your meatballs can also affect their tenderness. Braising or simmering meatballs in sauce can introduce additional moisture.

Tips for Moist and Flavorful Oven-Baked Meatballs

This really is an easy meatball recipe, but there a just a few tips that will guarantee the most tender, moist and flavorful meatballs.

• Quality Meat: Start with high-quality meat. The 85/15 beef ratio mentioned earlier is a great choice. Combining meats, like beef with pork or veal, can also enhance flavor and tenderness.
• Soak the Bread: Soaking bread in milk, is an old-school trick to ensure moist meatballs. This method, known as a panade, helps to lock in moisture and prevents the meatballs from becoming too dense.
• Gentle Mixing: Overworking the meat mixture can lead to tough meatballs. Mix just until the ingredients are combined. Using your hands (with gloves, if preferred) can give you a better feel for this.
• Season Generously: Don’t be shy with your seasonings. Salt, pepper, dried and fresh herbs, and spices give meatballs their distinct flavor. Always taste the mixture before shaping; you can cook a small portion to check the seasoning.
• Size Matters: Consistency in size ensures even cooking. Use a cookie scoop or your hands.
• Avoid Overcooking: Baked meatballs can dry out quickly. It’s better to err on the side of slightly undercooked, as they’ll continue cooking a bit once out of the oven.
• Add Some Fat: Incorporating cheeses like ricotta or Parmesan not only adds flavor but also contributes to a moist texture.
• Rest Before Serving: Let your baked meatballs sit for a few minutes after removing them from the oven. This allows the juices to be redistributed throughout the meatball.

Frying Your Meatballs

Frying meatballs gives them a deliciously crispy exterior while keeping the inside tender and juicy. Here’s how to go about it for your 3-inch meatballs:

• Prepare your meatballs according to the recipe through step 6. Then, in a large skillet or frying pan, pour in enough olive oil (or a mix of olive oil and a neutral oil like canola or vegetable) to cover the bottom by about a quarter-inch.
• Heat the oil over medium heat. To test if the oil is hot enough, you can drop a tiny piece of the meat mixture into the pan. If it sizzles upon contact, the oil is ready.
• Carefully place a few meatballs into the hot oil, ensuring they’re not crowded. Crowding can lower the oil’s temperature and result in uneven cooking.
• Fry the meatballs, turning them occasionally with tongs, until they’re browned on all sides. For 3-inch meatballs, this should take about 5-7 minutes per batch. A splatter guard is a very helpful tool when frying.
• Because of their size, after browning, you can reduce the heat to medium-low and cover the skillet with a lid. Let them cook for an additional 10-12 minutes to ensure they’re cooked through. Adjust the heat as needed. If the meatballs are browning too quickly, reduce the heat slightly.
• Alternatively, you can transfer the browned meatballs to a baking dish and finish cooking them in a 375°F oven for about 10-15 minutes.
• The most accurate way to ensure they’re done is by checking the internal temperature with a meat thermometer. It should read at least 160°F for ground beef.
• Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
• If you’re making a sauce, you can finish cooking the fried meatballs by simmering them in the sauce for added flavor.

Doubling or Tripling this Oven-Baked Meatballs Recipe

I think it is fair to say I’ve never made a single recipe of these meatballs. It is almost too easy to double and triple them; I really like having a stash in the freezer. The recipe easily doubles or triples (or quadruples!) This measuring equivalents chart always comes in handy when I cut any recipe in half or double it!

Making These Meatballs Ahead of Time

Meatballs are very handy to make ahead of time. I recently served these to my Game Night Crew and made them on Monday, froze them, and then pulled out the ones I wanted to serve from the freezer on Thursday. I put them in the refrigerator to thaw and then baked them per the directions on Friday evening.

To Make Meatballs Ahead of Time

• Prepare the recipe through step 6, placing the formed, uncooked meatballs on a prepared baking sheet, preferably a rimmed baking sheet. It is best to freeze the meatballs raw as the moisture in the raw meat will help it retain its quality for a longer time than cooked meat.

• Cover the baking sheet well with plastic wrap. I go around twice, once in each direction.
• When the meatballs are frozen solid, remove them from the baking sheet and place them in an airtight container or freezer bag. While your meatballs are safe for longer, do try to enjoy them within two months and their quality will start deteriorating.

To Thaw and Cook Frozen Meatballs

• The preferred method of thawing meatballs is the refrigerator. Remove the desired quantity of meatballs from the freezer and place on a plate or container in the refrigerator to thaw. Typically, allow 10-12 hours for your meatballs to thaw in the refrigerator. Lay a sheet of paper towel on the plate to absorb water as the ice melts.
• If you are in a hurry, use the defrost setting on your microwave to thaw the meatballs.
• Once thawed, cook the meatballs according to the recipe.

Ensure Your Meatballs Are Cooked Through

The very best way to know that your meatballs are cooked thoroughly is with an instant read thermometer. The meatballs are done when the internal temperature reaches 160°F (71°C).

That said, if you will be adding your oven baked meatballs to a pot of heating marinara sauce, they will continue to cook there. So bear that in mind; you don’t want over-cooked meatballs!

Making Meatballs!

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