If you’re craving authentic Italian comfort food, these baked Italian meatballs are the answer.
Juicy, flavourful, and perfectly seasoned with garlic, fennel, and Parmesan, these homemade meatballs are easy to make at home and bring a taste of Italy to your kitchen.
Unlike fried meatballs, baking them first before simmering in tomato sauce keeps them lighter while still locking in all the flavour.
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Perfectly Tender Italian Meatballs
Italian meatballs, known in Italy as polpette, are a traditional dish made from ground meat mixed with breadcrumbs, eggs, cheese, and seasonings, then shaped into small balls and cooked.
Contrary to popular belief, meatballs in Italy are not traditionally served with spaghetti. Instead, they are usually enjoyed on their own, served as a second course with crostini, added to soups, or eaten cold the next day as leftovers.
Historically, Italian meatballs were a way to stretch small amounts of meat using bread, eggs, and cheese, making them both economical and satisfying.
Different regions of Italy have their own versions, using beef, pork, veal, or a combination, often flavoured with garlic, parsley, Parmesan, and spices like fennel.
Italian immigrants later brought polpette to North America, where they evolved into the larger, sauce-simmered meatballs commonly paired with pasta and tomato sauce.
Today, Italian meatballs are beloved worldwide as a comforting, versatile dish that works just as well in a bowl of sauce, on a sandwich, or served as an appetizer.
Why You’ll Love Our Baked Meatballs
- Juicy and flavourful every time: Broiling the meatballs first locks in moisture, while simmering them in tomato sauce ensures they stay tender and packed with flavour.
- Authentic Italian taste: Ingredients like fennel seeds, Parmesan, garlic, and chili flakes give these meatballs a classic Italian flavour that’s impossible to resist.
- Easy to make at home: No frying required! Baking and simmering make this recipe simple, less messy, and healthier than traditional fried meatballs that splatter in a pan.
- Versatile serving options: Enjoy them on their own, over crostini as an appetizer, or served with pasta for a comforting Italian dinner.
- Perfect for gatherings: These meatballs are a crowd-pleaser, ideal for weeknight family dinners, potlucks, or dinner parties.
- Customizable spice level: Adjust chili flakes to taste for a mild or slightly spicy kick.
- Budget-friendly comfort food: Ground pork and beef and pantry staples like bread crumbs, eggs, and Parmesan make this an affordable yet indulgent meal.
- Meal prep friendly: Make a batch ahead of time, store in the fridge or freezer, and have an easy, flavourful meal ready anytime.
How to Make Homemade Meatballs
- Prepare the meatball mixture: In a large bowl, combine bread crumbs soaked in milk, ground pork, onion, garlic, egg, Parmesan, parsley, fennel seeds, chili flakes, salt, and pepper. Mix until just combined, don’t overwork the meat to keep the meatballs tender.
- Broil the meatballs: Shape the mixture into uniform meatballs and place them on a sheet pan. Broil for about 8 minutes until lightly browned on the outside.
- Simmer in tomato sauce: Transfer the meatballs to a large Dutch oven filled with your favourite tomato sauce. Simmer on low heat until cooked through and infused with rich tomato flavour.
Tips for the Best Meatballs
- Use a meat combination: mixing together ground beef and pork (and sometimes veal) gives the meatballs structure and flavourful fat.
- Use fresh herbs: Fresh parsley elevates the flavour and adds a pop of colour.
- Don’t skip the fennel seeds: They give the meatballs that unmistakable Italian kick.
- Broil before simmering: This locks in juices and gives a beautiful browning without frying.
- Uniform size: Ensures even cooking and a perfect texture.
Serving Suggestions
These meatballs are really versatile:
- On their own: Enjoy them as a protein-packed snack or appetizer.
- Over crostini: Place a meatball on toasted bread with a spoonful of sauce for an easy party bite.
- On pasta: Serve over spaghetti or your favourite pasta with extra sauce and Parmesan for a classic Italian dinner.
- In a sub sandwich: Stuff meatballs and sauce into a toasted hoagie roll with melted mozzarella or provolone.
- As a pizza topping: Slice meatballs and add to homemade pizza for a hearty, flavourful twist.
- With roasted vegetables: Pair meatballs and sauce with roasted zucchini, bell peppers, or eggplant for a lighter meal.
- In a meatball soup: Add cooked meatballs and tomato sauce to chicken or vegetable broth for a comforting Italian-style soup.
- Over creamy polenta or mashed potatoes: For a rich, comforting dinner, serve meatballs atop creamy polenta or buttery mashed potatoes.
Baked Italian Pork Meatballs
Equipment
- measuring spoons
- measuring cups
- Skillet
- mixing bowl
- Sheet Pan
- Large pot
Ingredients
- 1.5 cups Italian Bread Crumbs
- 3/4 cup Whole Milk
- 3 tbsp Olive Oil
- 1 Spanish Onion finely chopped
- 4 Garlic Cloves minced
- 0.5 lb Ground Pork
- 0.5 lb Ground Beef
- 1 Large Egg
- 1/2 cup Parmesan grated
- 1/4 cup Parsley minced
- 1.5 tsp Fennel Seeds
- 1.5 tsp Chili Flakes
- 1/4 tsp Ground Black Pepper
- 2 tsp Kosher Salt
- 4 cups Tomato Sauce
Instructions
- In a medium bowl, combine the bread crumbs and milk. Use your hands to massage the liquid into the crumbs. Set aside to soak until absorbed.
- Set a skillet over low heat and add olive oil. When the oil shimmers, add the onion and gently cook, stirring regularly, until soft but without colour, 10-12 minutes.
- Add the garlic and cook until aromatic, 30 seconds. Scrape into a large bowl and allow to cool.
- Once onion mixture has cooled add to the large bowl the ground meats, egg, parmesan, parsley, fennel seeds, chili flakes, black pepper and salt. Use hands to combine mixture well. Add soaked panko and combine.
- Coat a sheet pan with oil. Use wet hands to gently form the mixture into 16-18 balls, about 1/4 heaping cup each. Place balls on the sheet pan, making sure to leave space for browning to occur. Chill balls for 30-minutes to an hour to help them keep their shape.
- Preheat broiler.
- In a large Dutch Oven, combine tomato sauce and 1 cup of water to a simmer, then reduce the heat to low.
- Meanwhile, set the sheet pan in the oven so that the meatballs are 2-4 inches from the heat source and broil until browned on top, about 8 minutes.
- Remove the meatballs from the oven and transfer them to the simmer sauce. If needed, add another 1/2 cup water to ensure all the meatballs are partially submerged. Simmer, stirring gently as needed, until the meatballs are cooked through, 6 to 10 minutes. Remove from the heat, cover, and leave the meatballs in the warm sauce until ready to serve.
Nutrition
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