Baked meatballs are a timeless comfort food. Served over pasta, tucked into a sandwich, or enjoyed on their own with a simple dipping sauce, they make an easy, family-friendly meal any night of the week.
If you love straightforward, flavorful recipes, this baked meatballs recipe delivers — juicy meatballs baked in marinara and finished with melted mozzarella. The method is simple, the ingredients are common, and the results are reliably delicious.
Table of Contents
- About this recipe
- What’s in them
- How to make these
- Expert tips
- How do you store these?
- Variations and substitutions
- Vegetarian options
- How to serve
- FAQ
About this recipe
This baked meatballs recipe blends ground beef and pork sausage with breadcrumbs, milk, eggs, Parmesan, and Italian seasoning. They bake quickly at a high temperature to set the exterior, then finish in a baking dish with marinara and mozzarella. The result is tender, flavorful meatballs with melty cheese — perfect for weeknight dinners, meal prep, or parties.
Use store-bought or homemade marinara and adjust the herbs and cheese to your taste. These meatballs are equally comfortable served over spaghetti, in a sub roll, or alongside roasted vegetables.
What’s in them
The ingredient list is short and pantry-friendly. Each component plays a role in flavor, texture, or structure:
- Ground beef — provides beefy flavor and richness.
- Ground pork sausage — adds moisture and seasoning; use mild or spicy depending on preference.
- Bread crumbs — bind the mixture and give a tender texture.
- Milk — soaks the breadcrumbs to keep meatballs moist.
- Eggs — help bind the mixture and add richness.
- Fresh parsley — brightens the flavor.
- Freshly grated Parmesan — nutty, savory depth.
- Italian seasoning, salt, and pepper — basic seasoning to round out the flavors.
- Marinara sauce — coats the meatballs and adds bright tomato flavor.
- Mozzarella — melted on top for a gooey finish.
How to make these
(Full ingredient proportions and times are listed below in the recipe card.)
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Combine the milk and breadcrumbs in a small bowl and let them sit until the crumbs are softened into a paste.
- Add the ground beef, pork sausage, eggs, Parmesan, parsley, Italian seasoning, salt, and pepper to a large bowl. Add the breadcrumb mixture.
- Gently mix by hand until just combined — don’t overwork the meat.
- Portion the mixture into tablespoon-sized balls using a scoop or spoon, and roll them into uniform shapes. Place on the prepared baking sheet.
- Bake for 10–12 minutes, or until an instant-read thermometer registers 160°F (71°C).
- Spread about 1 cup of marinara in the bottom of a 9×13-inch baking dish. Transfer the baked meatballs into the dish, add the remaining sauce, and gently toss to coat.
- Sprinkle shredded mozzarella over the top and bake at 350°F, uncovered, about 10 minutes, until the cheese is melted and bubbly.
Expert tips
Small technique changes make a big difference:
- Choose meats with some fat for juicier meatballs. A mix of beef and pork sausage gives good flavor.
- Soaking the breadcrumbs in milk prevents dry meatballs and yields a tender texture.
- Handle the mixture gently — over-mixing can make meatballs dense.
- Make the meatballs the same size so they cook evenly; a tablespoon scoop works well.
- Shorten bake time at high heat to set the outside, then finish in sauce so they stay moist.
- Air-fryer option: cook at 425°F for 10–12 minutes for a slightly crisp exterior.
How do you store these?
In the fridge
Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or gently in a microwave.
In the freezer
Freeze baked meatballs on a sheet tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Variations and substitutions
- Use ground turkey, chicken, or lamb instead of beef or pork.
- Swap breadcrumbs for crushed crackers, oats, or cornmeal for a different texture.
- Try different cheeses: cheddar, gouda, or a sprinkle of feta change the flavor profile.
- Replace milk with buttermilk, yogurt, or a plant-based milk to suit dietary needs.
Vegetarian options
Make vegetarian meatballs with a plant-based ground product or a mixture of cooked lentils, breadcrumbs, grated vegetables, and seasonings. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) instead of eggs and a vegan Parmesan or nutritional yeast in place of cheese.
How to Serve Baked Meatballs
Baked meatballs are versatile:
- Main dish: Serve with pasta, roasted vegetables, or a salad.
- Sandwiches: Make meatball subs on a roll with extra marinara and melted mozzarella.
- Appetizers: Arrange on a platter with toothpicks and a bowl of sauce for dipping.
- Pizza topping: Slice meatballs and add to homemade pizza before baking.
- Soup: Add warmed baked meatballs to a vegetable or broth-based soup for a hearty meal.
Frequently asked questions
Yes. Bake, cool, and freeze on a tray before transferring to a sealed container. They keep for about three months.
Absolutely. Use your favorite marinara, arrabbiata, or even a creamy sauce depending on the flavor you want.
Yes. Substitute each egg with 1 tbsp mayonnaise or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested) to bind the mixture.
Yes — ground turkey, chicken, or lamb work well. Adjust seasoning to complement the meat choice.
Baked Meatballs — Recipe Card
Yield: about 40 tablespoon-sized meatballs (serves 10, 4 meatballs per serving)
Prep: 20 mins | Cook: 25 mins | Total: 45 mins
Ingredients
- 1 lb ground beef
- 1 lb ground pork sausage
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1/2 cup freshly grated Parmesan
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 24 oz marinara sauce
- 2 cups shredded mozzarella
- Optional: 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Combine milk and breadcrumbs; let sit until softened.
- In a large bowl, add the meats, eggs, Parmesan, parsley, Italian seasoning, salt, and pepper. Add breadcrumb mixture and gently combine.
- Portion into tablespoon-sized balls and place on the prepared sheet.
- Bake 10–12 minutes or until internal temperature reaches 160°F (71°C).
- Spoon 1 cup marinara into a 9×13 dish. Add meatballs, pour remaining sauce over them, and gently coat.
- Top with mozzarella and bake at 350°F, uncovered, about 10 minutes, until the cheese melts.
Notes
- Cheese may melt over the sides slightly; this is normal.
- Double the recipe and freeze extra portions for easy future meals.
- If reheating frozen meatballs directly, increase baking time to ensure they are heated through.
- Make larger meatballs if you prefer — adjust cook time accordingly.
Nutrition (approx. per serving)
Calories: 420 kcal • Protein: 25 g • Carbohydrates: 13 g • Fat: 29 g
Delicious Meatballs
Meatballs
Cream of Mushroom Meatballs
Meatballs
Chicken Meatball Casserole
Meatballs
Italian Meatball Stromboli
Meatballs