Making baked Italian meatballs at home is simple with this classic recipe. They’re a comforting, crowd-pleasing dish you’ll make again and again. Baking the meatballs keeps prep and cleanup easy. Serve them on their own, smothered in melted cheese, or over pasta for a heartier meal.
We saw these on a menu recently and couldn’t stop thinking about them. For our twenty-first anniversary dinner at a favorite local restaurant, a plate of polpette caught my eye when it arrived at a neighboring table. The description—baked beef meatballs in tomato sauce with melted mozzarella and sautéed spinach—stuck with me, and a lazy Sunday provided the perfect excuse to recreate them at home.
This recipe makes a sizeable batch that’s quick to prepare and perfect for leftovers or freezing. I used hot Italian sausage for bold flavor, but you can season ground pork yourself if you prefer. The meatball mixture is forgiving and comes together easily, producing large, hearty meatballs that are tender and flavorful.
While meatballs are often paired with pasta, they work beautifully as the main attraction, especially when sauced with a bright, garlicky tomato sauce and topped with melted mozzarella. Serve with a simple green salad, sautéed greens, or roasted vegetables for a balanced meal.
Baked Italian Meatballs
Ingredients
For the Meatballs
- 1/4 cup dry bread crumbs
- 1/4 cup milk
- 2 shallots finely chopped
- 2 eggs beaten
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh Italian parsley finely chopped
- 1 pound ground hot Italian sausage
- 1 pound lean ground beef
Garlicky Tomato Sauce
- 1 clove garlic smashed and peeled
- 1 28-ounce can diced tomatoes with liquid
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper
Toppings
- 4 ounces shredded mozzarella
- fresh basil leaves optional
Instructions
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Preheat oven to 350ºF.
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Line a rimmed baking sheet with parchment paper.
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In a large bowl combine the bread crumbs, milk, shallots, eggs, salt, pepper, and parsley. Add the sausage and ground beef and mix gently by hand until combined—avoid overmixing so the meatballs stay tender.
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Portion the mixture into similarly sized mounds using a 3-tablespoon scoop or a heaped tablespoon. Roll each mound gently between your palms to form balls. Arrange the meatballs close together on the prepared sheet, but not touching.
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Bake 20 minutes, until nearly cooked through.
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While the meatballs bake, make the sauce: combine the smashed garlic and canned tomatoes with their liquid in a blender and blend until smooth. Add the olive oil and blend briefly. Season to taste with salt and freshly ground black pepper. When the meatballs are nearly done, warm the sauce in a saucepan to a gentle simmer.
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Remove the meatballs from the oven when cooked through and keep the oven on.
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Spread about one-third of the tomato sauce in a large oven-safe baking dish. Transfer the cooked meatballs to the dish and pour the remaining sauce over them.
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Sprinkle shredded mozzarella evenly over the meatballs and return to the oven until the cheese melts, about 5 to 8 minutes.
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Serve hot, garnished with fresh basil if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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