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Baked Italian Meatballs

Italian Baked Meatballs are easy to make, full of delicious flavor, moist and perfect for use in anything from pasta to sandwiches and more. Easy to freeze for future use too.
Course Main Course
Cuisine American
Keyword baked meatballs, Italian meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Rolling the Meatballs 15 minutes
Total Time 50 minutes
Servings 30 2-inch diameter meatballs
Calories 141kcal
Author Toni Dash


  • 1 ½ pounds ground Beef
  • 1 pound ground mild Italian Sausage bulk or casings removed
  • 1 cup Breadcrumbs (regular or gluten-free)
  • ½ cup Milk
  • 3 Eggs
  • ½ cup fresh shredded Parmesan Cheese
  • ¼ cup chopped Italian Parsley
  • 2 cloves minced Garlic
  • 1 tablespoon Italian seasoning
  • ½ teaspoon Salt
  • ¼ teaspoon Red Pepper Flakes


  • In a large bowl combine all ingredients. Mix thoroughly together using clean hands or a mixing spoon.
  • Shape into 2-inch diameter meatballs. TIP: using a 2 tablespoon scoop makes it go very quickly.
  • Use one of these two methods:
    1. Recommended: Place a baking/cooling rack into a rimmed baking sheet (or two). Spray lightly with non-stick spray. Place the formed meatballs on the rack for baking. NOTE: the baking sheet can be lined with foil for easy clean up.
    2. Line a rimmed baking sheet (or two) with parchment paper. Place the formed meatballs onto the parchment paper for baking.
  • Cook at 400 degrees for 20 minutes or until internal temperature measures 160 degrees.


Calories: 141kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 225mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg