Italian Herb Baked Meatballs (With Video)

Best Ever Italian Herb Baked Meatballs are the perfect recipe to learn how to make meatballs the right way. They are truly the most amazing meatballs we have ever had. Our baked meatballs are beautifully browned on the outside and tender and juicy on the inside.

Our family's favorite meatballs are loaded with fresh herbs and cheese. They are bursting with flavor.  You can make pasta sauce, but there is truly no need. They are the best daggum meatballs ever!  No sauce required. Simple recipe, magnificent meatballs! 

How to Make Meatballs

Last week we had my bestie over for her birthday and I made my favorite Italian Herb Baked Meatballs to go with dinner. Well, they ended up being dinner.

I get asked all the time how to make meatballs. I mean anyone can toss a meatball together, but how do I make the best ever Italian baked meatball recipe? I use fresh herbs, fresh Parmesan cheese, a dash of my homemade marinara if I have any on hand. and a few other ingredients. Then we wait for them to bake with great anticipation.  Mere minutes later Chad and I were popping these meatballs like candy.

Baked Meatballs

Seriously!  No pasta.  No sauce.  Just the best daggum meatballs that I have ever had.  The richness of the beef shines through and they are perfectly moist and flavorful.  GLORIOUS!  Oh my word. Everyone went complete nuts over it. I mean everyone went back for 2nds and 3rds.

These meatballs have been one of the most popular recipes on our site for so many years that we had to put them in our cookbook.

Helpful Tips to make Italian Herb Baked Meatballs:

• Mix until just combined. Overmixing will create a tough meatball and that isn't good for anyone.
• You can substitute dry herbs and spices if you are in a hurry. See my recipe notes for details.
• Use a scoop to make uniform-size meatballs; this way you handle them less and they will cook evenly.
• If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
• Make a few batches of meatballs ahead and freeze them for easy dinners. To freeze, allow meatballs to come to room temperature and place in a freezer bag. I like to flash freeze them on a cookie sheet and then transfer the frozen meatballs to a freezer bag. It makes it easier to grab as many meatballs as I need.

What you will need to make Italian Herb Baked Meatballs:

• 1 1/2 tablespoon scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours. 

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Check out our favorite meatball recipes:

Chicken Parmesan Meatballs
Bacon Jalapeño Popper Meatballs
Sriracha Honey Slow Cooker Meatballs
Cheesy Mozzarella Stuffed Meatballs
Balsamic Glazed Meatloaf Meatball Poppers
Cheesy Meatball Pull-Apart Bread 

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See how easy it is to make  Italian Herb Baked Meatballs. Watch the video!!!

Yield: 18 (1 1/2 tablespoon meatballs)Author: Donna Elick

Italian Herb Baked Meatballs

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

Ingredients

• 1 pound lean ground beef (I used 88%)
• 1/2 cup Italian breadcrumbs
• 1/4 cup fresh grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 small yellow onion, grated (or minced)
• 2 tablespoons marinara
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 large egg, lightly beaten

Instructions

1. Preheat panggangan to 375°F.  Prepare a baking sheet by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
3. Using a 2 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
4. Bake for 20-22 minutes, until the meatballs are browned and cooked through.
5. Remove and transfer to sauce or serve immediately.

DONNA'S NOTES:

1. If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
2. You can substitute dried herbs and spices for a quicker recipe.
   1 tablespoon dried Italian seasoning for the fresh herbs
   1 teaspoon garlic powder for the fresh garlic
   1 teaspoon onion powder for the fresh onion.

Recipe developed by Donna Elick -
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