Oven Baked Meatballs Recipe is one of those cozy, comforting dishes that everyone can rally around. It’s juicy, flavorful, and fills the kitchen with that irresistible aroma of herbs and slow-cooked tomatoes. Whether you’re making it for a casual family dinner or prepping ahead for a meal that saves the day later, you’ll love how straightforward and satisfying this recipe is. The balance of pork, beef, and a touch of bacon creates a tender but bold bite everyone at the table will enjoy.
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What Makes This So Good
The magic is in the blend of meats and the slow oven cooking that locks in moisture while developing a beautifully browned crust. You get that deep, savory flavor with hints of herbs and a gentle warmth from the fennel and pepper flakes.
- Big Flavor, Minimal Fuss: Mixing pork, beef, and bacon offers complexity, while baking means no standing over the stove.
- Family-Friendly: Mild heat and familiar ingredients make this a crowd-pleaser for kids and adults alike.
- Simple Ingredients: Pantry staples plus fresh herbs keep this recipe accessible without sacrificing taste.
- Works Any Night: Perfect when you want a homemade meal with minimal hands-on time.
Ingredient Guide
Choosing the right ingredients sets your meatballs up for success. Here’s my quick take on why each component matters and how you can adapt them if needed.
- Ground pork and beef: I recommend a balance because pork adds juiciness while beef brings that classic meaty flavor. Use 80/20 lean beef for tasty texture.
- Raw bacon: Chopped finely, it infuses smoky richness without overpowering.
- Breadcrumbs: These act like little pillows inside, holding moisture and keeping the meatballs tender.
- Eggs: They bind everything together, so your meatballs hold their shape perfectly.
- Ricotta cheese: This is my secret weapon for creaminess – it makes the interior so soft and luscious.
- Fresh parsley: Chopped brightens the flavor and adds a fresh note.
- Ground fennel and oregano: These herbs bring Italian-inspired warmth and aromatic depth.
- Salt and red pepper flakes: Just enough to enhance, with a gentle kick for interest.
- Crushed tomatoes: Use a good-quality canned variety that’s rich but not too acidic.
- Parmesan cheese for garnish: Adds a salty finishing touch and great texture contrast.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Oven Baked Meatballs Recipe
Step 1 — Prep & Ready
First things first, preheat your oven to 400°F (205°C). While it warms up, finely chop the bacon and parsley. Then, in a large bowl, combine the ground pork, ground beef, chopped bacon, breadcrumbs, eggs, ricotta, herbs, salt, and red pepper flakes. Use your hands (clean ones!) to mix everything gently but thoroughly — you want the mixture evenly combined without overworking it, or the meatballs could get tough. Once mixed, portion the meat mixture into roughly 1.5-inch balls. I like using a small ice cream scoop for consistent size, which helps the meatballs cook evenly and fit nicely in your baking dish.
Step 2 — Cook with Confidence
Arrange your meatballs on a rimmed baking sheet or shallow baking dish, spacing them so they’re not crowded. Pop them into the preheated oven for about 25–30 minutes. Halfway through, I like to gently turn them for even browning, but it’s not mandatory. You’ll notice the meatballs puff up slightly and develop those crispy, caramelized edges — that’s the hallmark of oven-baked success. The internal temperature should reach 165°F (74°C) for perfect doneness. Meanwhile, pour crushed tomatoes into a saucepan and warm gently to serve alongside or spoon over once the meatballs are done.
Step 3 — Finish & Serve
Once out of the oven, let the meatballs rest for a few minutes — this keeps juices locked inside and tenderness at its peak. Ladle your warm crushed tomatoes over the top or serve it on the side for dipping. Don’t forget to sprinkle fresh parsley and a shower of Parmesan cheese to brighten flavors and add a lovely salty pop. I personally love how the creamy ricotta inside balances with the tangy tomato sauce and the fresh, savory topping. Grab a fork and dive in!
Extra Helpful Tips
I’ve found these little tricks really elevate the Oven Baked Meatballs Recipe and make the process smoother, especially if you’re new to baking meatballs.
- Watch for This Sign: When meatballs start to brown on the outside and smell rich and herby, they’re nearly ready—don’t overbake or they’ll dry out.
- Temperature Trick: Use an instant-read thermometer for perfect accuracy. 165°F inside means juicy and safe.
- Prep-Ahead Option: You can form meatballs and freeze them raw on a tray, then bake straight from frozen adding a few extra minutes to cooking time.
- Avoid This Common Mistake: Don’t mix the meat too aggressively. Gentle folding keeps meatballs tender instead of dense.
Serve & Enjoy
Easy Enhancements
Want to amplify your Oven Baked Meatballs Recipe? Try mixing in some finely grated garlic or grated Parmesan into the mixture itself for extra depth. Fresh basil or thyme can be swapped for oregano to change the herbal note. For a sweeter touch, a drizzle of balsamic glaze over the finished dish works beautifully. And don’t underestimate a sprinkle of crushed red pepper flakes at the table if you like a little more heat.
Tasty Pairings
Serve your meatballs alongside creamy polenta, tender spaghetti, or a crisp green salad for a well-rounded dinner. Garlic bread or soft dinner rolls are fantastic to mop up that luscious tomato sauce. For drinks, a medium-bodied red wine like Chianti or a sparkling water with lemon complements the meal without overpowering.
Quick Plating Tips
To make your plate pop, garnish with a handful of fresh chopped parsley and a generous grating of Parmesan. If you have fresh basil leaves, those add a keener green contrast and lovely fragrance. Serve on a white plate to really highlight those golden-brown meatballs and vibrant red sauce—looks inviting and delicious in a snap.
Store, Freeze & Reheat
Fridge Storage
Store your leftover oven baked meatballs in an airtight container in the fridge for up to 3 days. You’ll notice the texture firms up slightly but the flavor deepens, making them great for quick lunches or snacks.
Freezer Friendly?
Absolutely! These meatballs freeze wonderfully, either cooked or raw. Freeze them on a baking sheet first, then transfer to a sealed container or bag. To thaw without sogginess, move them to the fridge overnight and reheat gently.
Reheat Like New
Reheat gently in a covered dish in the oven at 350°F (175°C) for about 10-15 minutes. Alternatively, microwave them covered with a damp paper towel on medium power in short bursts, turning once, to keep them moist and tender.
Oven Baked Meatballs Recipe FAQs
Yes, simply swap the regular breadcrumbs for gluten-free breadcrumbs or use crushed gluten-free crackers. The texture will stay tender and delicious.
Make sure not to overmix the meat, include moist ingredients like ricotta, and don’t overbake. Keeping the baking temperature moderate and using an instant-read thermometer helps too.
You can, but mixing both offers the best flavor and texture. Using only beef can be a bit leaner and less juicy; only pork can be softer but might lack some savory depth.
A simple classic crushed tomato sauce compliments the rich meatballs perfectly, but you can also try a creamy mushroom sauce or even a spicy arrabbiata for a kick.
Final Flavor Thoughts
I hope you enjoy making this Oven Baked Meatballs Recipe as much as I do—it’s always a hit at my table. If you try it, I’d love to hear how it went, what variations you made, or even see your plating. Don’t hesitate to give it a star rating below if it earns a spot in your meal rotation, and next time, maybe toss in some fresh basil or swap the cheese for mozzarella for a fun twist. Happy cooking!
Print📖 Recipe
Oven Baked Meatballs Recipe
These Oven Baked Meatballs combine ground pork and beef with savory herbs, ricotta, and crispy bacon for a flavorful, tender result. Baked to perfection and simmered in a rich crushed tomato sauce, they make a comforting and hearty meal, perfect for serving over pasta or as a stand-alone dish garnished with Parmesan and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 24 meatballs (serves 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Meatballs
- 1 ½ lbs. ground pork
- 1 ½ lbs. ground beef
- 2 oz. raw bacon, chopped
- ½ cup breadcrumbs
- 3 eggs
- ½ cup ricotta cheese
- ¼ cup parsley, chopped
- 1 tsp. ground fennel
- 2 tsp. dried oregano
- 2 tsp. salt
- Pinch of red pepper flakes
Tomato Sauce
- 1 - 28 oz. can crushed tomatoes
Garnish
- Parmesan cheese, grated
- Fresh parsley, chopped
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground pork, ground beef, and chopped raw bacon. Add breadcrumbs, eggs, ricotta cheese, chopped parsley, ground fennel, dried oregano, salt, and red pepper flakes. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the meat mixture into uniform meatballs, approximately 1 ½ to 2 inches in diameter, ensuring they are compact but not overly dense to maintain tenderness.
- Bake the Meatballs: Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 25-30 minutes, turning halfway through, until browned and cooked through.
- Simmer in Tomato Sauce: While the meatballs bake, pour the crushed tomatoes into a large skillet or saucepan and heat over medium heat. Once the meatballs are baked, transfer them carefully into the simmering tomato sauce. Let them cook together for an additional 15-20 minutes to meld flavors and heat through.
- Serve and Garnish: Serve the meatballs hot, spooned with the tomato sauce. Garnish generously with grated Parmesan cheese and freshly chopped parsley for added flavor and presentation.
Notes
- For extra tenderness, soak breadcrumbs in a little milk before mixing.
- Ensure not to overmix the meat mixture to keep the meatballs juicy.
- You can substitute ground veal for pork if preferred.
- Serve over cooked spaghetti or your favorite pasta for a classic dish.
- Leftover meatballs freeze well when cooked and sauced; freeze in an airtight container for up to 3 months.
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