Recipe

Easy Homemade Baked Meatballs

Tender, juicy oven-baked meatballs with crisp edges and big Italian-style flavor. No frying, no babysitting, just a sheet pan and dinner handled.

By Matt Campbell

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4.8

A baking sheet filled with golden brown baked meatballs with crisp edges, with a small bowl of marinara on the side

Jump to Recipe

Baked meatballs are my weeknight safety blanket. They are the kind of food that makes your kitchen smell like you absolutely have your life together, even if you are assembling dinner while holding the fridge door open with your foot.

This easy homemade baked meatballs recipe gives you the best parts of classic meatballs: juicy centers, browned edges, and the kind of seasoning that makes you do a little quiet nod after the first bite. And because we bake them, you skip the splatter and the standing-at-the-stove cardio.

Serve them with spaghetti, tuck them into toasted rolls, float them in soup, or eat one straight off the pan “for quality control.” That last one is basically required.

A close-up photo of a fork breaking open a baked meatball showing a juicy interior

Why It Works

Oven baking means consistent browning with less mess. A hot sheet pan plus a little fat in the meat gives you those crisp edges without frying.
Panade for tenderness. Breadcrumbs + milk form a paste that keeps meatballs soft and juicy instead of tight and bouncy.
Balanced seasoning. Parmesan, garlic, parsley, and a pinch of red pepper flakes create bold, savory meatballs that still play nicely with any sauce.
Meal-prep friendly. Bake once, eat three ways, and feel like a wizard with a labeled container.

Storage Tips

How to Store and Reheat

Refrigerator

Cool meatballs completely, then store in an airtight container for up to 4 days. Keep them with sauce if you have it, since sauce is basically a moisture blanket.

Freezer

Freeze meatballs (with or without sauce) for up to 3 months.

Best method: Freeze on a parchment-lined sheet pan until solid, then transfer to a freezer bag. This keeps them from turning into one giant meatball boulder.
With sauce: Freeze in a flat layer in a freezer bag or in freezer-safe containers for easy thawing.

Reheating

Stovetop: Simmer in sauce over medium-low until heated through, about 10 minutes.
Oven: Cover and warm at 350°F for 10 to 15 minutes (add a splash of water or sauce so they do not dry out).
Microwave: Quick and fine. Use 50 to 70% power and cover to keep them tender.

Common Questions

What meat is best for baked meatballs?

A mix of ground beef and ground pork is the sweet spot for flavor and juiciness. If you only want one meat, use beef with a bit of fat (80 to 85% lean). Very lean meat can turn dry unless you are extra careful not to overbake.

Can I use turkey or chicken?

Yes. Use ground turkey or chicken with some fat if possible, and do not skip the milk-breadcrumb mixture. For extra insurance, add 1 tablespoon olive oil to the mix.

Why did my meatballs turn out tough?

Usually one of these: overmixing, packing them too tightly, or overbaking. Mix just until combined, shape gently, and pull them when they hit 165°F in the center.

Do I need to brown them first?

Nope. Baking at a high temperature gives you browning without stovetop drama. If you want even more color, broil for 1 to 2 minutes at the end, watching closely.

Can I make these ahead of time?

Absolutely. You can shape the meatballs and refrigerate them (covered) for up to 24 hours before baking. Or bake, cool, and reheat in sauce when you are ready to serve.

How do I know they are done without cutting one open?

Use an instant-read thermometer. Meatballs are done at 165°F in the center. Cutting one open is still allowed, though. Consider it a chef snack.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Microplane or fine grater (for Parmesan)
Rimmed baking sheet
Parchment paper or foil (optional, for easy cleanup)
Small cookie scoop or tablespoon (optional, for even sizing)
Instant-read thermometer (optional but very helpful)

The first time I made meatballs for friends, I tried to pan-fry them like a confident adult. Ten minutes later my stovetop looked like it had lost a marinara fight, and I was standing there with a spatula and regret. Baking changed everything. Same cozy vibe, less cleanup, and I can focus on important things. Like toasting the bread. Or “testing” a meatball while no one is watching.