Meatballs are a classic Italian dish that can be made in so many different ways. For this recipe, we will show you how to make Baked Meatballs using beef, Italian sausage, and seasonings all tossed with your favorite marinara sauce!
Homemade Oven Baked Meatballs
Meatballs are a classic Italian dish that can be made with beef, pork, lamb, chicken, turkey, or veal then either baked or fried. Our recipe uses two kinds of ground meat, breadcrumbs, Parmesan cheese, Italian seasonings, and a handful of other ingredients.
Once they are baked, just toss with your favorite marinara sauce and serve. There are so many different ways to enjoy baked meatballs. Serve them over pasta, in a sandwich, or as a snack.
You can even get creative and add them to other recipes like soups or stews. However you choose to enjoy them, we hope you love this recipe!
How To Make Oven-Baked Meatballs
- Prepare for baking: Preheat the oven to 400°F, and line a 9x13-inch baking pan with aluminum foil. Set aside.
- Add ingredients to a bowl: In a large bowl, combine the sausage, beef, onion, breadcrumbs, heavy cream, parsley, cheese, garlic, salt, Italian seasoning, pepper, red pepper flakes, and egg. Do not add the beef broth until just before baking.
- Roll the meatballs: Roll the meat mixture into 1 ½ inch golf ball-sized balls and place in the prepared baking dish in a single layer without overlapping.
- Bake the meatballs: Pour the beef broth around the meatballs. Cover the dish with aluminum foil, and bake for 20-30 minutes or until the meatballs are cooked through.
- Toss in the Marinara sauce: (OPTIONAL) Add the meatballs to a large skillet with tall sides. Pour in your favorite pasta sauce and bring to a simmer for 5-7 minutes until all the flavors come together. Serve hot with your favorite sides.
- Make sure you're using a rimmed baking pan so the beef broth doesn't spill as the meatballs bake.
- When forming the meatball mixture, be sure not to overwork the meat. Overworking the meat will cause the meatballs to be tough.
- Try not to overcrowd the baking dish. You want the meatballs to have room to let off moisture so they don't steam too much and become mushy.
- If you are making smaller meatballs, you'll need less cooking time. Use a kitchen thermometer for a safe internal temperature of 165°F for best results.
- Milk or half and half may be substituted for the heavy cream.
- We love using a mix of ground beef and Italian sausage, but you can also use other ground meats such as turkey, chicken, or lamb.
- The beef broth is key to keeping the meatballs moist while baking, but you can also use chicken broth, vegetable broth, or even water.
- Instead of red sauce, try using a white garlic sauce or Alfredo sauce. You could even get creative and use a BBQ sauce!
- Instead of dried herbs, try adding freshly chopped herbs to the meatballs such as parsley, basil, or oregano.
- Instead of using breadcrumbs, try using crushed crackers, or even rice to bind everything together and absorb the flavors.
Storing and Freezing
Storing: Once cooled, store the baked meatballs in an airtight container in the fridge for up to five days.
Freezing: Freeze baked meatballs (without sauce) for up to three months. When ready to eat, let them thaw overnight in the fridge before reheating. To reheat, bake at 350°F until heated through.
Recipe Card with Ingredient Amounts and Instructions
- ½ pound(s) ground Italian sausage, ground pork
- ½ pound(s) ground beef
- ½ cup(s) white onion, finely diced
- ¼ cup(s) breadcrumbs
- ¼ cup(s) heavy cream
- ¼ cup(s) parsley, finely chopped
- ¼ cup(s) Parmesan cheese, grated
- 2 garlic cloves, finely minced
- 1 teaspoon(s) kosher salt
- 1 teaspoon(s) Italian seasoning
- ½ teaspoon(s) ground black pepper
- ¼ teaspoon(s) red pepper flakes
- 1 large egg
- ½ cup(s) beef broth
- Optional: Marinara sauce for serving
- Preheat the oven to 400°F, and line a 9x13-inch baking pan with aluminum foil..
- In a large bowl, combine the sausage, beef, onion, breadcrumbs, heavy cream, parsley, cheese, garlic, salt, Italian seasoning, pepper, red pepper flakes, egg. Do not add the beef broth.½ pound(s) ground Italian sausage½ pound(s) ground beef½ cup(s) white onion¼ cup(s) breadcrumbs¼ cup(s) heavy cream¼ cup(s) parsley¼ cup(s) Parmesan cheese2 garlic cloves1 teaspoon(s) kosher salt1 teaspoon(s) Italian seasoning½ teaspoon(s) ground black pepper¼ teaspoon(s) red pepper flakes1 large egg
- Roll the meat mixture into golf ball-sized balls (about 1 ½ inches in diameter), and place in the prepared baking dish.
- Pour the beef broth around the meatballs, then cover the dish with aluminum foil.½ cup(s) beef broth
- Place the meatballs in the oven to bake for 20-30 minutes or until the meatballs are cooked through.
- If desired, add the meatballs to a large skillet with tall sides. Pour in your favorite marinara sauce and bring to a simmer for 5-7 minutes to all the flavors meld.Optional: Marinara sauce for serving
- Serve hot. See post for storage options.