I’ve created a Meatball Italian recipe that pairs 1 lb ground beef with Italian sausage, garlic, and fresh parsley for a savory bite. A subtle mix of Italian seasoned breadcrumbs, Parmesan, and red pepper flakes brings an irresistible zest. Each baked meatball is juicy and packed with authentic Italian flair.

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I’ve always been a fan of recipes that packs tons of flavor without being too complicated and these Easy Baked Italian Meatballs totally fit the bill. I decided to mix 1 lb ground beef with 1 lb Italian sausage and trust me, that combo creates some of the juiciest, most tender meatballs i’ve ever tasted.

I tossed in 1/2 cup Italian seasoned breadcrumbs and 1/4 cup whole milk to create the perfect binding and texture, plus 2 eggs and 1/2 cup grated Parmesan cheese for that extra depth. I also added a couple of garlic cloves, freshly chopped parsley, a teaspoon of dried oregano, and a pinch of salt, black pepper and even red pepper flakes for a little kick.

This dish combines the best elements of a classic meatball recipe with an easy twist, reminiscent of famous ground beef meatball recipes but with its own distinct Italian charm. Enjoy giving it a try!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the mix of ground beef and Italian sausage gives the meatballs a really rich and tasty flavor. Second, I appreciate how easy it is to make, even if I’m not a master chef – I can throw everything together and end up with something that tastes so good. Third, I enjoy that the meatballs turn out juicy and tender, and that little kick of red pepper flakes always adds an extra bit of excitement to every bite. Finally, making them feels like a comforting, homemade meal that reminds me of family dinners, which makes cooking even more fun.

Ingredients

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Ground beef: Rich in protein and iron which is vital for muscle growth and energy.
Italian sausage: Packed with protein and flavorful spices raising the dish’s quality.
Italian seasoned breadcrumbs: Offers mild carbohydrates and tasty herbs that bring extra flavor.
Whole milk and eggs: Combined for creaminess and binding power in hearty meatballs.
Parmesan cheese: Adds a bold salty kick and essential calcium for stronger bones.
Garlic and parsley: Liven up the dish with antioxidants and fresh, aromatic notes.

Ingredient Quantities

1 lb ground beef

1 lb Italian sausage, casings removed

1/2 cup Italian seasoned breadcrumbs

1/4 cup whole milk

2 large eggs

1/2 cup grated Parmesan cheese

2 garlic cloves, minced

1/4 cup finely chopped fresh parsley

1 tsp dried oregano

Salt, to taste

Freshly ground black pepper, to taste

A pinch of red pepper flakes (optional for a little kick)

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.

2. In a large bowl, mix together 1 lb ground beef, 1 lb Italian sausage (make sure you removed the casings), 1/2 cup Italian seasoned breadcrumbs, and 1/4 cup whole milk.

3. Add 2 large eggs, 1/2 cup grated Parmesan cheese, and 2 minced garlic cloves. Give it a good stir until almost all the ingredients are combined.

4. Stir in 1/4 cup finely chopped fresh parsley and 1 tsp dried oregano into the mixture.

5. Season the mix with salt and freshly ground black pepper to taste, then, if you want a kick, add a pinch of red pepper flakes.

6. Use your hands to gently mix everything together until evenly combined, being careful not to overwork the meat so the meatballs stay tender.

7. Scoop out portions of the mixture (about the size of a golf ball) and roll them between your hands into neat little meatballs.

8. Place the meatballs on your prepared baking sheet, leaving a little gap between each so they can cook evenly.

9. Bake in the preheated oven for 20-25 minutes until they’re nicely browned and fully cooked through.

10. Remove from the oven and let them rest for a few minutes before serving. Enjoy your juicy, flavorful baked Italian meatballs!

Equipment Needed

1. Preheated oven set to 400°F
2. Baking sheet
3. Parchment paper or aluminum foil
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife for mincing garlic and chopping parsley
7. Cutting board
8. Your hands for mixing and rolling the meatballs
9. Spatula or large spoon for stirring ingredients
10. Cooling rack (optional, for letting the meatballs rest after baking)

FAQ

Q: Can I use a different kind of meat instead of Italian sausage?

A: Sure, you can use ground turkey or pork in place of Italian sausage, but the flavor might be a bit different so you might wanna add extra seasonings.

Q: How do I keep the meatballs from turning out dry?

A: The trick is not overmixing the meat and make sure to blend in the milk and eggs well so they stay moist.

Q: What temperature should I bake these meatballs at?

A: Preheat your oven to 400°F and bake them for about 20-25 minutes until they are nicely browned and cooked through.

Q: Can I make the meatballs ahead of time and freeze them?

A: Yes, you can freeze them. Just cool them down completely first then place in a freezer bag, they should keep for up to 3 months.

Q: How can I get all the meatballs to be the same size?

A: You might wanna use a cookie scoop or measure roughly with your hands to form bite-sized balls so they cook evenly.

Easy Baked Italian Meatballs Recipe Substitutions and Variations

If you cant find Italian sausage, you can use ground turkey mixed with a pinch of fennel seeds to mimic the flavor.
For the Italian seasoned breadcrumbs, try using plain breadcrumbs and add a bit of dried basil and garlic powder for extra flavor.
If you dont have whole milk, skim milk or even almond milk works fine in a pinch.
Instead of Parmesan cheese, you can use Pecorino Romano cheese for a similar savory kick.

Pro Tips

1. Let your meat mixture chill in the fridge for like 15-20 minutes before you roll it into meatballs. This helps them hold their shape better and makes them easier to form so they dont fall apart during baking.
2. Be careful when you’re mixing the meat, cause if you overwork it, the meatballs can get tough. Mix everything just until it’s all combined and then stop.
3. When you place the meatballs on your baking sheet, don’t crowd ’em too much. Giving them a bit of room lets the heat do its work evenly so they turn out nice and browned all over.
4. Ovens can be a bit unpredictable so its a good idea to check your meatballs with a meat thermometer near the end of the cook time to make sure they reach about 160°F inside. Enjoy cooking!

Easy Baked Italian Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've created a Meatball Italian recipe that pairs 1 lb ground beef with Italian sausage, garlic, and fresh parsley for a savory bite. A subtle mix of Italian seasoned breadcrumbs, Parmesan, and red pepper flakes brings an irresistible zest. Each baked meatball is juicy and packed with authentic Italian flair.

Servings

servings

Calories

436

kcal

Equipment: 1. Preheated oven set to 400°F
2. Baking sheet
3. Parchment paper or aluminum foil
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife for mincing garlic and chopping parsley
7. Cutting board
8. Your hands for mixing and rolling the meatballs
9. Spatula or large spoon for stirring ingredients
10. Cooling rack (optional, for letting the meatballs rest after baking)

Ingredients

1 lb ground beef
1 lb Italian sausage, casings removed
1/2 cup Italian seasoned breadcrumbs
1/4 cup whole milk
2 large eggs
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1/4 cup finely chopped fresh parsley
1 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
A pinch of red pepper flakes (optional for a little kick)

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, mix together 1 lb ground beef, 1 lb Italian sausage (make sure you removed the casings), 1/2 cup Italian seasoned breadcrumbs, and 1/4 cup whole milk.
Add 2 large eggs, 1/2 cup grated Parmesan cheese, and 2 minced garlic cloves. Give it a good stir until almost all the ingredients are combined.
Stir in 1/4 cup finely chopped fresh parsley and 1 tsp dried oregano into the mixture.
Season the mix with salt and freshly ground black pepper to taste, then, if you want a kick, add a pinch of red pepper flakes.
Use your hands to gently mix everything together until evenly combined, being careful not to overwork the meat so the meatballs stay tender.
Scoop out portions of the mixture (about the size of a golf ball) and roll them between your hands into neat little meatballs.
Place the meatballs on your prepared baking sheet, leaving a little gap between each so they can cook evenly.
Bake in the preheated oven for 20-25 minutes until they're nicely browned and fully cooked through.
Remove from the oven and let them rest for a few minutes before serving. Enjoy your juicy, flavorful baked Italian meatballs!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.