Name: Oven Baked Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups bread crumbs made from stale bread; 3/4 cup milk; 1 pound ground beef; 1/2 pound ground veal; 1 small yellow onion, finely minced; 4 cloves garlic, minced; 2 large eggs; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 teaspoons Italian seasoning; 3/4 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 cup grated fresh Parmigiano Reggiano; 24 ounces jar of marinara sauce; Fresh basil ribbons, for garnish; Grated Parmesan, for garnish

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Make dinner extra comforting with these juicy, flavorful oven baked meatballs. Infused with fresh herbs, Parmigiano Reggiano, and a rich marinara sauce, this recipe brings a classic Italian favorite straight to your table in under an hour. Perfect for busy weeknights or when you're craving a cozy, homemade meal.

Why You’ll Love This Recipe

This oven-baked meatball recipe checks every box: it’s easy to prepare, full of bold flavors, and perfectly hearty. The combination of ground beef and veal creates a tender texture, while fresh herbs and cheese give every bite depth and richness. Baking instead of frying keeps things lighter and mess-free, and the simmer in marinara sauce seals in flavor for a restaurant-quality finish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups bread crumbs made from stale bread
¾ cup milk
1 pound ground beef
½ pound ground veal
1 small yellow onion, finely minced
4 cloves garlic, minced
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons Italian seasoning
¾ teaspoon salt
½ teaspoon fresh ground black pepper
1 cup grated fresh Parmigiano Reggiano
24 ounces jar of marinara sauce, or your favorite tomato-based pasta sauce

fresh basil ribbons, for garnish
grated Parmesan, for garnish

Directions

Preheat your oven to 400˚F. Line two baking sheets with foil and lightly grease them with cooking spray.
Tear slices of stale bread into small pieces and pulse in a food processor to create 2 cups of chunkier bread crumbs.
In a large mixing bowl, combine the bread crumbs with milk and let sit for 5 minutes to soak.

Add the ground beef, veal, onion, garlic, eggs, parsley, basil, Italian seasoning, salt, pepper, and Parmigiano Reggiano. Gently mix until everything is just combined—do not overmix.
Lightly grease your hands and shape the mixture into 1.5-inch meatballs. Arrange them evenly on the prepared baking sheets.
Bake for 10 minutes, flip the meatballs, and then bake for another 8 minutes, or until they reach an internal temperature of 165˚F.

While the meatballs bake, warm the marinara sauce in a deep skillet over medium heat.
Once baked, add the meatballs to the sauce, stir gently to coat, and let them simmer for 3 minutes over medium-low heat.
Remove from heat, garnish with fresh basil ribbons and grated Parmesan, and serve immediately.

Servings and timing

This recipe makes approximately 40 meatballs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 45 minutes

Variations

Ground Meat Swap: Substitute ground turkey or chicken for a lighter option.

Cheese Choices: Use Pecorino Romano instead of Parmigiano Reggiano for a sharper flavor.
Spicy Kick: Add red pepper flakes or chopped jalapeño to the meat mixture for heat.
Stuffed Meatballs: Insert a cube of mozzarella into each meatball for a melty center.

Gluten-Free: Use gluten-free bread or breadcrumbs to make this recipe gluten-friendly.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooked and cooled meatballs in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag and store for up to 3 months.

Reheat on the stovetop over medium heat in marinara sauce until heated through, or microwave in 30-second intervals until warm.

FAQs

How do I know when the meatballs are fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165˚F.

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs and store them in the fridge for up to 24 hours before baking.

Can I freeze the meatballs before cooking?

Absolutely. Freeze the raw meatballs on a tray, then transfer to a bag. Thaw in the fridge before baking.

What’s the best way to keep meatballs juicy?

Soaking the breadcrumbs in milk and not overmixing the meat mixture helps retain moisture.

Can I use store-bought breadcrumbs?

While possible, homemade breadcrumbs made from stale bread provide a better texture and flavor.

What can I serve with these meatballs?

Serve over spaghetti, polenta, or inside a hoagie roll for a meatball sub.

Do I need to flip the meatballs during baking?

Yes, flipping helps them cook evenly and prevents flat spots.

What if I don’t have veal?

You can use all beef or replace veal with turkey.

Can I double the recipe?

Yes, just use additional baking sheets and ensure meatballs aren’t crowded.

How long should I simmer them in the sauce?

About 3 minutes is enough to coat and warm them after baking.

Conclusion

These oven-baked meatballs are the perfect blend of convenience and home-cooked comfort. With rich flavors, a tender bite, and a saucy finish, they’re sure to become a favorite in your meal rotation. Whether served over pasta or tucked into a sandwich, this recipe delivers delicious results every time.