Baked Italian Meatballs

"These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Shanna B. photo by Shanna B.
photo by Sheri-bdb photo by Sheri-bdb
Ready In:
30 meatballs




  • Preheat oven to 400 F.
  • Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
  • Combine all ingredients well.
  • Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
  • Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
  • Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.

Questions & Replies

  1. Well I got to go feed Jalfaz and Rapozza!
  2. What if I haven't mom stick spray for heavens sakagaweea?


  1. I love this recipe!!!!!!! Oh, BTW the mustards purpose is to help keep meat moist, so USE the mustard!!! Ya cant taste it at all.
  2. These were excellent. Only change is I omitted the crushed red pepper flakes and added white raisins. Sounds odd but really it was very very good!
  3. I didn't have any parsley on hand, so we went without that, but no one missed it and all the family loved this simple, scrumptious meal. A definite regular on the family menu from now on.
  4. Totally followed recipe except left out red pepper(only due to grandkids). Added to spaghetti sauce. Rave reviews from all! Moist and great flavor.
  5. Excellent. Didn't have parsley, don't care for it, didn't miss it. Made for cream sauce for swedish meatballs on this site. Thanks for sharing!


  1. These can be made with any type of meat, really. I always add more garlic than the recipe calls for, and I take out the mustard - it doesn't really serve much of a flavor purpose. When possible, I add fresh basil and oregano instead of the mixed seasoning.
  2. Easy and adaptable. Family likes! I did not use mustard powder (didn't have any); substituted basil and oregano for the Italian seasoning. I made a big batch and froze some in marinara sauce for a quick after-work dinner another day.
  3. I substituted my own herbs, basil and oregano instead of italian seasoning, added onions and more garlic and subbed the tomato sauce for an egg and they turned out fantastic! I've never baked meatballs before, only cooked 'em in tomato sauce or gravy. Great recipe. I will be trying it according to the recipe sometime too. Highly recommended!!
  4. What can I say!! Really good sounds so lame. I tried CLs Meatballs with Spaghetti last night and this afternoon DH wanted me to make some more as my DB was coming over for lunch. So I made and served your variation with my concoction of Okra and red chilli vegetable and wholewheat flat Indian bread (chapatis) They were what my son called killer balls. He loved the cheese in them. I used fresh mint instead of parsley (were not available), cheddar instead of parmesan and tripled the garlic ;) There were 4 (3 1/2 actually) sated faces at my dinner table today. And no leftovers. You can imagine how we gorged!!! Thanks :) Fay



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