These baked Italian meatballs feature homemade meatballs seasoned with Italian herbs and spices, served with a rich marinara sauce for dipping, creating a delicious and satisfying appetizer.
Are you looking for a crowd-pleasing dish that’s perfect for football parties, game day gatherings, and New Year’s parties? Look no further than these baked Italian meatball appetizers!
This meatball recipe is not only incredibly easy to make, but it also packs great flavor with a blend of Italian herbs and spices.
Whether you’re hosting a game day event or just looking for easy appetizers to impress your guests, these savory meatballs served with a rich marinara sauce will be a hit with everyone.
Ingredients for Baked Italian Meatballs
- Ground Beef or Substitute Ground Pork
- Bread Crumbs
- Milk
- Large Eggs
- Olive Oil
- Grated Parmesan Cheese
- Parsley
- Minced Garlic
- Salt
- Black Pepper
- Italian Seasoning
- Crushed Red Pepper Flakes
- Jar of Marinara Sauce
- Fresh Grated Parmesan and Fresh Basil or Parsley, Optional Garnishments
How to Make Baked Italian Meatball Appetizer
- Preheat oven to 425℉. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
- In a large bowl, combine meatball ingredients. Do not overmix the ground beef as this can cause them to be tough and chewy.
- Shape the mixture of ground beef into 1.5″ meatballs and place them on the baking sheet.
- Bake in the oven for 12-16 minutes.
- Top meatballs with freshly grated Parmesan cheese and freshly chopped parsley leaves. Serve with heated marinara sauce.
Ways to Serve
- Want to keep them hot for a gathering? Add the pre-cooked meatballs to your slow cooker with plenty of marinara sauce set to the warm setting.
- Add 2-3 meatballs to little skewers and serve with little cups of sauce for guests.
- Serve with spaghetti and a side salad for those busy weeknight dinners
Storing Leftovers
Baked meatballs can last in the fridge for 3 to 4 days when stored in an airtight container. If you need to keep them longer, you can freeze them for up to 3 months.
Reheating Leftover Meatballs
I find the best way to reheat meatballs evenly is on the stovetop. I add plenty of marinara sauce to the pot and add the meatballs.
However, the easiest way to reheat meatballs is typically in the microwave. I add marinara sauce to them as well, so they do not dry out (and don’t forget to cover them so it doesn’t splatter!)
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Baked Italian Meatball Appetizer
Ingredients
- 2 pounds Ground Beef
- ⅓ cup Bread Crumbs
- ½ cup Milk
- 2 Large Eggs
- 2 tablespoons Olive Oil
- 2 tablespoons Grated Parmesan Cheese
- 2 tablespoons Parsley
- 1 tablespoon Minced Garlic
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- ½ teaspoon Crushed Red Pepper Flakes
- 1 Jar Marinara Sauce
- Fresh Grated Parmesan and Fresh Chopped Parsley optional garnishments
Instructions
- Preheat oven to 425℉. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
- In a large bowl, combine meatball ingredients. Do not overmix as this can cause them to be tough and chewy.
- Shape the ground beef mixture into 1.5" meatballs and place them on the baking sheet.
- Bake them in the oven for 12-16 minutes.
- Top meatballs with freshly grated Parmesan cheese and freshly chopped parsley leaves. Serve with heated marinara sauce.
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