These Italian-style meatballs are baked in the oven, not fried, making them a lighter, no-fuss alternative to traditional stovetop versions. The mixture comes together easily with lean ground beef, grated Parmesan, parsley, and a few special additions like golden raisins and pine nuts, which add a warm, subtly sweet twist that’s inspired by Southern Italian cooking.
Once shaped and chilled, the meatballs are baked until tender and juicy, with just the right amount of bite. It’s a hands-off recipe that’s perfect for weeknight dinners or weekend meal prep — delicious on their own, with a side of vegetables, or tossed with your favourite pasta and sauce.
What You’ll Need (Meatball Essentials)
You’ll find these meatballs use simple, wholesome ingredients that bring out the best in each other:
- Lean ground beef – Opt for lean ground beef (10% fat or less) for a lighter option that still stays tender, juicy, and full of flavour.
- Parmesan cheese – Adds salty, nutty richness.
- Golden raisins (sultanas) – For a hint of sweetness that rounds out the flavour.
- Pine nuts – They offer a soft bite and warm, nutty flavour that’s classic in Southern Italian cooking.
- Breadcrumbs – We use spelt crumbs to keep it wholesome.
- Garlic, parsley, tomato paste – The flavour trio that brings brightness and depth.
Tip: Don’t skip chilling the meatballs before baking. It helps them hold their shape and cook more evenly.
How to Make These Italian Meatballs – So Easy!
This is a meal that’s easy to prep ahead and even easier to love:
- Sauté your onions just until soft, then mix them with the remaining ingredients to form a moist but not sticky meatball mixture.
- Shape and chill – Roll into balls (about 5–7 cm), then refrigerate for 30 minutes.
- Bake in a preheated oven until golden and cooked through — no flipping, no frying.
Get the exact ingredient amounts in the printable recipe card below.
Why You’ll Love These Oven-Baked Italian Meatballs
This is one of those easy meatball recipes you’ll come back to again and again. It’s fuss-free, full of cozy flavour, and ideal for everyday cooking — whether you’re feeding a family, meal prepping for the week, or just craving a little comfort. Here’s what makes them special:
- Oven-baked, not fried: Skip the splatter. These meatballs are cooked in the oven for a lighter, hands-off approach. Less mess, same great flavour.
- Balanced with sweet + savoury: Golden raisins add a mild sweetness that pairs beautifully with salty Parmesan and toasted pine nuts. Unexpected and irresistible.
- Great for batch cooking: This recipe freezes like a dream. Double the batch and stash extras for future dinners, lunchboxes, or lazy Sundays.
- Made from real, simple ingredients: No complicated steps or hard-to-find items — just wholesome pantry staples with a Mediterranean twist.
- Endlessly versatile: Tuck them into a tomato sauce over pasta, serve with roasted vegetables, or serve alongside a flavorful Ratatouille or classic Sicilian Caponata.
If you enjoy this kind of satisfying, Italian-style home cooking, here are a few more recipes to try next:
- Chicken Cacciatore – Rustic Italian Stew: A cozy one-pot dish with tender chicken, olives, tomatoes, and herbs. So much depth, so little effort.
- Italian Steak Pizzaiola: Seared steak simmered in a garlicky tomato and caper sauce—classic, bold, and full of Mediterranean flavour.
- Mediterranean Potato Bake: Layered potatoes, olives, sun-dried tomatoes, prosciutto, and Gruyère cheese come together in this hearty, oven-baked side (or main!).
- Chicken Piccata: Bright, lemony, and full of flavour—this quick chicken dish with capers and white wine sauce is a weeknight favourite.
Italian Meatballs (Oven-Baked)
Easy oven-baked Italian meatballs made with lean beef, Parmesan, raisins, and pine nuts. Juicy, flavourful, and perfect for pasta, meal prep, or freezing.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 50 g sultanas (yellow raisins)
- 1 small yellow onion, finely chopped
- 1 tbsp olive oil, for sautéing
- 2 eggs, lightly beaten
- 1 teaspoon fine sea salt
- freshly grated black pepper, to taste
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 40 g Parmesan cheese, freshly grated
- 1 small bunch flat-leaf parsley, finely chopped
- 35 g pine nuts
- 600 g ground beef (sustainably sourced)
- 100 g dried ground breadcrumbs plus more if needed (3/4 cup)
Method
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Soak the raisins: Place the sultanas (golden raisins) in a small bowl and cover with warm water. Let them soak for about 5 minutes, then drain well. This makes them extra plump and tender.
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Sauté the onion: Heat olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Remove from heat and let cool slightly.
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Prepare the meatball mixture: In a large bowl, combine the eggs, salt, pepper, tomato paste, garlic, Parmesan, parsley, sultanas, pine nuts, and ground beef. Add the cooled onion. Finally, mix in the breadcrumbs. Tip: Add them last and adjust the amount based on moisture — the mixture should be moist, not overly wet.
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Shape the meatballs: With wet hands, roll the mixture into balls (about 5–7 cm in diameter). Place on a tray or baking sheet lined with parchment paper. Cover lightly with cling film and refrigerate for at least 30 minutes. This helps them hold their shape during baking.
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Bake: Preheat the oven to 165°C (325°F). Bake the meatballs for 25–30 minutes, or until they are firm to the touch, yet still juicy in the center.
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Serve: Garnish with extra chopped parsley and serve warm. Enjoy!
Notes
- Cooked meatballs can be stored in the fridge for up to 3 days or frozen for later use.
- Great as a main dish with pasta, a side of roasted vegetables, or served as an appetiser with a tomato-based dipping sauce.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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This meatball recipe sounds absolutely delicious, can’t wait to try it!