These tender baked Italian meatballs are made with beef, pork, and veal, herbs, cheese, and soaked bread. They’re juicy, flavorful, and easy to make for dinner or meal prep!

There’s something undeniably comforting about a pot of classic Italian meatballs simmering away on the stove. This baked version delivers everything you love in a meatball without the need to stand over the stove. Baking the meatballs not only makes the process easier, but it also allows them to cook evenly while still developing a beautifully browned exterior.

These baked Italian meatballs use a blend of beef, pork, and veal for a deeper, more complex flavor. Combined with garlic, fresh herbs, and Pecorino Romano, every bite is savory and satisfying. The secret to their tender texture is milk soaked stale bread, which keeps them moist as they bake. Finish them in sauce and serve them over pasta, tucked into a crusty roll, or on their own.

Ingredients

Beef/Pork/Veal: my grocery store carries a 1.5lb. “meatball mix” that contains 1/3 beef, 1/3 pork, 1/3 veal. If your store doesn’t cary this, you will need 1/2lb. of each.
Bread: slightly stale bread is best to absorb the milk.
Milk: whole milk is used to add moisture to the bread and overall meatballs.
Egg: to help bind the meatballs.
Parsley/basil: fresh parsley and basil add so much fresh and herby flavor to the meatballs.
Cheese: freshly grated pecorino romano for that cheesy bite.
Salt and pepper

Equipment

Mixing bowl
Cutting board and knife
Baking sheet
Measuring cups and spoons
Cookie scoop

An overhead shot of baked Italian meatballs in a bowl with sauce and sprinkled with parmesan cheese.

Instructions

Preheat the oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

Soak the bread
In a large mixing bowl, add torn bread pieces and pour over the milk. Let the bread soak for a few minutes until softened, then gently mash into a paste.

Mix the meatball mixture
Add the egg, grated onion, minced garlic, parsley, basil, Pecorino Romano, salt, and pepper. Mix well with the soaked bread. Add the pork, beef and lamb and mix just until combined.

Form the meatballs
Scoop and roll the mixture into golf ball–sized meatballs (about 1.5–2 inches). Place them on a parchment lined baking sheet.

Bake the meatballs
Bake the meatballs at 425°F for 15 minutes, then broil on high for 2-4 minutes, or until the tops of meatballs brown. Watch the meatballs carefully to avoid burning.

Finish in sauce (optional but recommended)
Transfer the browned meatballs into your favorite marinara sauce and let them simmer for 5-10 minutes before serving.

A collage of four photos showing the process of soaking the bread in milk, adding the egg, garlic, onion, parsley, basil, salt and pepper, mixing in the meatball mix and rolled into balls on a baking sheet.

Tips

If your bread is not stale, toast or bake it on a low heat just until it hardens slightly.
Use a cookie scoop to create equally portioned meatballs.
Grease your hands before rolling the meatballs for less sticking.
Do not skip the broiling step. It adds nice color and a slight crunch to the exterior of the meatballs. Just keep a close eye on the meatballs as each broiler is different.

FAQs

Are baked meatballs as flavorful as fried?
Yes! While frying adds a bit more crust, baking still gives you great browning and allows the flavors to develop.

Can I make these ahead of time?
Absolutely. You can mix and shape the meatballs ahead of time and refrigerate them for up to 24 hours before baking.

Can I freeze baked meatballs?
Yes! Let them cool completely, then freeze in an airtight container. They reheat well in sauce on the stove over medium heat.

Do I need to flip the meatballs while baking?
Not necessary, but you can turn them halfway through for more even browning if desired.

An overhead shot of the meatballs on a bed of spaghetti to show a serving suggestion.

Substitutions

Meatball mix: ask your butcher for a 1/2 pound each of ground beef, pork and veal or you can use all ground beef.
Bread: Sub for 3/4 cup panko breadcrumbs.
Milk: whole milk works best but 2% or skim can work in a pinch.

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If you make this Italian Baked Meatballs recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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