Description
These Melt-In-Your-Mouth Italian Meatballs are baked, not fried, for a golden, tender, and flavorful dinner that comes together in just 30 minutes. Perfect for busy weeknights, family meals, or meal prep, they’re cheesy, juicy, and easy to customize. Whether served with pasta, tucked into subs, or offered as appetizers, these meatballs are a reliable, stress-free dinner idea.
Ingredients
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120 g Italian breadcrumbs (½ cup)
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160 ml milk (⅔ cup)
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450 g ground beef (1 lb)
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¼ medium onion, finely diced or grated
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2 garlic cloves, minced
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1 large egg, beaten
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1 tsp (5 g) salt, or to taste
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½ tsp (2.5 g) black pepper
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25 g Parmesan cheese (¼ cup), finely grated (Parmigiano-Reggiano recommended)
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1 tbsp (3 g) fresh parsley, chopped (or 1 tsp dried parsley)
Instructions
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Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment or a baking mat.
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In a bowl, combine breadcrumbs and milk. Let soak 5 minutes.
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Add ground beef, onion, garlic, egg, salt, pepper, Parmesan, and parsley. Mix gently by hand (avoid overmixing).
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Scoop and roll into 5 cm (2-inch) balls using damp hands or a cookie scoop.
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Arrange meatballs on the baking sheet.
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Bake for 18–20 minutes, or until internal temp reaches 74 °C (165 °F).
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Drain excess fat and serve hot with pasta, sauce, or bread.
Notes
Avoid overmixing to keep meatballs tender.
Add more milk if the mixture feels too dry.
Rotate the pan halfway through for even browning.
Freeze on a tray before bagging to preserve shape.
Parmesan can be swapped for other hard cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Appetizer
- Method: Oven-Baked
- Cuisine: Italian-American