I love how easy these meatballs are to make and how incredibly soft they turn out every time. There’s no frying involved—just mix, roll, and bake. The breadcrumb and milk mixture keeps them moist, and the Parmesan adds just the right amount of savory flavor. Whether I serve them with marinara, spaghetti, or as a meatball sub, they never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup Italian bread crumbs
2/3 cup milk
1 lb ground beef (or meat of choice)
1/4 medium onion, finely diced or grated
2 cloves garlic, minced
1 large egg, beaten
1 tsp salt (or to taste)
1/2 tsp black pepper
1/4 cup Parmesan cheese (preferably Parmigiano-Reggiano)
1 tbsp fresh parsley (or 1 tsp dried parsley)
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the Italian breadcrumbs with milk and let them soak while I prep the rest—at least 5 minutes.
I add the ground beef, diced onion, garlic, beaten egg, salt, pepper, Parmesan cheese, and parsley to the breadcrumb mixture. Using my hands, I gently combine everything, being careful not to overmix.
I portion the mixture onto the baking sheet, using an ice cream scoop to keep sizes even, and roll them into 2-inch balls with damp hands.
I bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F (74°C).
Once done, I remove them from the oven, drain any excess fat, and serve them hot with sauce or as part of any dish I’m craving.
Servings and timing
This recipe makes enough for 4 people and takes just 30 minutes total—10 minutes of prep and 20 minutes to bake.
Variations
When I want a firmer texture, I reduce the breadcrumbs to 1/3 cup and the milk to 1/2 cup. I’ve also tried mixing meats like pork and beef for more flavor. These meatballs work beautifully in a sub sandwich, tossed in spaghetti, or simmered in marinara for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F for about 8–10 minutes, or I use the air fryer for 3–5 minutes. For longer storage, I freeze them after baking and cooling. They keep well for up to 3 months—just thaw overnight and reheat as needed.
FAQs
What kind of meat works best for these meatballs?
I usually use ground beef, but a mix of beef and pork gives even more flavor and moisture. Ground chicken or turkey also works if I want something lighter.
Can I cook these in an air fryer?
Yes, I often air fry them at 400ºF for 10–12 minutes until fully cooked. It gives them a slightly crispier outside without drying them out.
How do I keep the meatballs from getting tough?
I mix the ingredients gently and avoid overworking the meat. Soaking the breadcrumbs in milk also helps keep them tender.
Can I make these meatballs ahead of time?
Definitely. I prep and roll the meatballs earlier in the day, then keep them in the fridge until I’m ready to bake.
Do I need to flip the meatballs while baking?
No flipping needed—they cook evenly all the way through in the oven as long as they’re spaced out properly on the sheet.
Conclusion
These Italian meatballs are a must-have in my weekly meal rotation. They’re easy, flavorful, and incredibly soft inside with a perfectly golden outside. Whether I serve them as a classic dinner or freeze them for later, they always come out just right.
