These classic baked Italian meatballs are moist, juicy, and full of flavor! With fresh Italian herbs, garlic, and cheese, they're delicious served over pasta with your favorite marinara sauce!
Preheat the oven to 425°F and lightly oil a baking sheet (you'll probably need 2 sheets).
Start by making a panade (a paste of breadcrumbs and milk). In a large bowl, combine the breadcrumbs and milk and let sit for about 10 minutes until all the milk is absorbed.
Add in the rest of the meatball ingredients and use your hands to mix until fully combined, but be careful not to overwork the meat. [If you're like me and don't like touching raw meat, use some disposable food-safe gloves.]
Use a cookie scoop, to make 2 tablespoon size balls and gently roll them in your hands to get a perfect round shape. Then place them about 2 inches apart on your baking sheet. You should end up with roughly 40 meatballs.
Bake for 15-20 minutes or until the meatballs are browned and reach an internal temperature of 160°F. For crispier meatballs, broil for the last 2-3 minutes.
If desired, add the baked Italian meatballs to a pot of your favorite tomato sauce to simmer for 5-10 minutes before serving over pasta!
To cook on the stove: Heat 2 tablespoons of olive oil over medium-high heat in a large cast iron skillet. Add the meatballs and turn every 2 minutes until all sides are browned and the meatballs are cooked through to 160°F, about 6-8 minutes total. Cook the meatballs in batches to avoid over crowding the pan (this helps them all get crispy on the outside).
Notes
Store in an airtight container in the fridge for up to 4 days. Simmer in pasta sauce for about 15 minutes until heated through. Or you can reheat in the oven! Preheat the oven to 300°F. Place the meatballs on a baking sheet and cover with foil. Bake for 10-15 minutes or until warmed through.To freeze meatballs: Place the cooked meatballs on a baking sheet and freeze for about 30 minutes. Then transfer to an airtight container (I love these vacuum seal bags) and freeze for up to 3 months. Let thaw in the fridge overnight.