Baked Italian Meatballs are a classic family dinner favourite – tender beef meatballs baked in a rich tomato sauce. They’re easy, flavour-packed and perfect for weeknights or meal prepping ahead. Serve them with pasta, fresh crusty bread or just as they are for a satisfying dinner the whole family will love, toddler included!
Why you’ll love these Italian Meatballs
This is a no-fuss, no-fry meatball recipe. Just shape, bake and stir in the sauce! Oven baking the meatballs means less mess and a more hands-off cook. Ideal for busy parents or anyone short on time!
These meatballs are moist and tasty, thanks to the combination of Parmesan cheese, fresh herbs and a little milk-soaked bread. I developed this recipe aiming for minimal effort but maximum flavour!
Ingredients in Baked Italian Meatballs
The ingredient list may look long, but don’t be put off! There are a lot of double ups. Here’s what you’ll need:
Beef mince/ground beef – Lean beef works best for this recipe. The higher fat content of regular mince isn’t needed because these meatballs are already really moist thanks to other ingredients.
Bread – Adds moisture and lightness. Two slices of white or wholemeal bread with the crusts removed works well. You can substitute with 1/2 cup of Panko breadcrumbs.
Milk – Helps soften the bread and keeps the meatballs tender.
Onion & garlic – Adds classic Italian savoury flavour.
Parmesan – Freshly grated for extra flavour in the meatballs.
Egg – Helps bind the meatballs together.
Fresh parsley – For fresh flavour.
Black pepper and salt (optional) – Leave out the salt if serving to family under 12 months.
For the sauce:
Tomato Passata/Puree – Tomato passata (as it’s known in Australia) or Tomato Puree (US). In Australia, it’s bottled. Super easy sauce base!
Onion and garlic – For building flavour at the start.
Fresh basil & dried oregano – Herbs give the sauce that unmistakable Italian flavour.
Sugar – Balances the acidity of the tomatoes.
Black pepper and salt (optional) – Leave out the salt for family under 12 months.
How to make Italian Meatballs
Making these Italian beef meatballs is easy – a little bit of prep work at first, then more hands-off cooking.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat the oven.
Step 2: Grate a whole onion, then reserve half for the sauce and half for the meatballs.
Step 3: Soak the bread in milk, onion and onion juice for a few minutes, and then crush it with your fingers.
Step 4: Add and mix the remaining meatball ingredients and roll into 18 balls. Place them into a large baking dish.
Step 5: Sprinkle the onion and garlic for the sauce around the meatballs. Bake them for 10 minutes while you prep the sauce.
Step 6: In a large bowl, mix together the tomato passata, basil, dried oregano, sugar, pepper and salt.
Step 7: Pour the sauce around the meatballs and stir it gently, coating meatballs in the sauce. Bake for another 15 minutes or until meatballs are cooked through.
Thermomixer? Use your Thermomix to prepare the meatballs. First, grate the Parmesan cheese if needed, then set it aside.
Chop 1/2 onion and garlic for the meatballs, then add the bread and let it soak for a minute. Add the rest of the meatball ingredients into the mixing bowl, and mix. Roll the meatball mixture into 18 balls and place them in a baking dish. Without washing the mixing bowl, chop the onion and garlic for the sauce. Sprinkle it around the meatballs and bake them for 10 minutes.
In the Thermomix bowl, mix together the tomato passata, basil, dried oregano, sugar, pepper and salt. Pour the sauce around the meatballs and stir it gently, coating meatballs in the sauce. Bake it for another 15 minutes or until meatballs are cooked through.
Are meatballs good for toddlers and babies?
Yes! These Italian-style beef meatballs are soft, moist and easy to adapt for toddlers and babies. Meatballs can be served to babies from around 6 months of age (following your baby’s readiness for solids) and are a great option for Baby Led Weaning (BLW). Just leave out the salt and season the family’s portions after serving your little one.
These meatballs are super tender so easy to mash, chop or serve in larger finger-friendly portions. Or make them extra large for toddlers, to reduce the risk of choking (by them putting a whole meatball in their mouth). Roll them to be at least 2 inch/ 5cm diameter balls to reduce the risk.
Serving
Serve these Italian meatballs:
- With spaghetti or your favourite pasta.
- With fresh crusty bread for scooping up the sauce!
- On soft bread rolls as a meatball sub.
- With steamed vegetables or side salad.
Storing and making-ahead
These baked meatballs store so well. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
You can freeze the uncooked meatballs as well – just shape them, place on a tray in a single layer, freeze, and then transfer to a labelled container or bag. They’re perfect for batch cooking and busy weeknights. Just thaw them and bake when needed!
Looking for more family meatball ideas? Try my Lemon Chicken Meatballs or Pork and Apple Meatballs – both are flavour-packed, freezer-friendly and great for toddlers too!
If you make these Baked Italian Meatballs, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Happy cooking,
Chloe
Baked Italian Meatballs
Category: Family MainsIngredients
For the meatballs:
- 1/2 brown/yellow onion peel 1 whole onion but leave one end intact for easier grating – half is for meatballs, half is for sauce (Thermomixers: halved)
- 1 cup bread chopped and crusts removed (Note 1) (Thermomixers: quartered)
- 3 tbs milk
- 2 garlic cloves minced (Thermomixers: peeled, whole)
- 500 g beef mince/ground beef lean
- 1 egg
- 1/4 cup Parmesan cheese grated (Thermomixers: 25g/1oz block parmesan cut into 2cm/1 inch cubes if grating in machine)
- 1/4 cup fresh parsley finely chopped
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
For the sauce:
- 1/2 brown/yellow onion peeled (Thermomixers: halved)
- 2 garlic cloves minced (Thermomixers: peeled, whole)
- 700 g tomato passata/puree
- 1/4 cup fresh basil finely chopped
- 1 tsp dried oregano
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
Instructions
- Pre-heat oven to 220°C/425°F (200°C fan-forced). Grease a 3 litre/3 quart baking dish with olive oil.
- Grate 1 whole brown/yellow onion by hand, or finely chop in a food processor. Reserve half (with onion juice) for the meatballs and half for the sauce.
- To make meatballs: In a large bowl, mix together 1/2 brown/yellow onion, 1 cup bread and 3 tbs milk. Let it sit for 2 to 3 minutes, until the liquid is absorbed by the bread. Crush it between your fingers.
- Add 2 garlic cloves, 500 g beef mince/ground beef, 1 egg, 1/4 cup Parmesan cheese, 1/4 cup fresh parsley, 1/4 tsp ground black pepper and 1/4 tsp salt. Mix until well combined. Form 18 meatballs and place in the baking dish.
- Mix together the remaining 1/2 brown/yellow onion and 2 garlic cloves, and sprinkle it around the meatballs in the baking dish. Bake for 12 minutes while you prepare the sauce.
- To make the sauce: In a large bowl, mix together 700 g tomato passata/puree, 1/4 cup fresh basil, 1 tsp dried oregano, 1 tsp sugar, 1/4 tsp ground black pepper and 1/4 tsp salt.
- Pour the sauce around the meatballs and stir very gently, coating meatballs in the sauce. Bake for a further 15 minutes or until meatballs are cooked through. Serve with fresh bread or pasta.
Thermomix Instructions
- Pre-heat oven to 220°C/425°F (200°C fan-forced). Grease a 3 litre/3 quart baking dish with olive oil.
- Use your machine to grate 1/4 cup parmesan cheese if needed (mill for 8 seconds, speed 9. MC on). Set aside.
- To make meatballs: Put 1/2 brown/yellow onion and 2 garlic cloves into the mixing bowl. Chop for 3 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add 1 cup bread and 3 tbs milk and press down with the spatula so that the bread is in contact with the liquid. Let it sit for 2 to 3 minutes, until the liquid is absorbed by the bread. Mix for 3 seconds, speed 5, MC on.
- Add 500 g beef mince/ground beef, 1 egg, 1/4 cup Parmesan cheese, 1/4 cup fresh parsley, 1/4 tsp ground black pepper and 1/4 tsp salt. Mix for 5 seconds, speed 4, MC on. Form 18 meatballs and place on baking tray.
- Put 1/2 brown/yellow onion and 2 garlic cloves into the mixing bowl. Chop for 3 seconds, speed 7, MC on.
- Sprinkle the onion and garlic around the meatballs in the baking dish. Bake for 12 minutes while you prepare the sauce.
- To make the sauce: Put 700 g tomato passata/puree, 1/4 cup fresh basil, 1 tsp dried oregano, 1 tsp sugar, 1/4 tsp ground black pepper and 1/4 tsp salt into the mixing bowl. Mix 5 seconds, speed 4, MC on.
- Pour the sauce around the meatballs and stir very gently. Bake for a further 15 minutes or until meatballs are cooked through. Serve with fresh bread or pasta.
One Response
I love how easy this meal is to make ahead. Great for busy weeknights and my kids are guaranteed to eat it!