These extra soft baked meatballs are the perfect solution if you want a comforting, flavorful dish without frying. Moist, tender, and incredibly light, they’re cooked directly in the oven with broth, which keeps them juicy and delicate.
Made with a mix of ground beef, sausage, soaked bread, and cheese, this recipe delivers classic Italian flavor with a lighter cooking method. Ideal for family dinners, meal prep, or when you’re craving meatballs that truly melt in your mouth.
Why Everyone Will Love This Recipe
- Extra soft and juicy texture
- No frying required, lighter and easier
- Simple ingredients, big flavor
- Perfect for kids and adults alike
- Great with bread, mashed potatoes, or vegetables
What Makes These Meatballs So Soft?
The secret lies in a few key steps:
- Soaked stale bread, which keeps the meat moist
- A combination of ground beef and sausage, for flavor and tenderness
- Baking in broth, instead of dry heat or oil
This gentle cooking method prevents the meatballs from drying out and creates a natural, flavorful sauce at the same time.
Frequently Asked Questions
Can I use only ground beef?
Yes, but the sausage adds extra flavor and softness.
Can I replace the broth?
Yes, you can use vegetable broth or even water in a pinch.
Are these meatballs good for meal prep?
Absolutely. They reheat very well and stay soft.
Can I pan-sear them first?
Not necessary — baking directly in broth is what keeps them light.
How to Store
Store leftover meatballs in an airtight container in the refrigerator for up to 2 days, keeping them covered with their cooking broth.
How to Freeze
Freeze the meatballs with a little broth in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Ingredients
How to Make Extra Soft Baked Meatballs
Break the stale bread into pieces and soak it in milk for about 10 minutes, until completely soft. Squeeze out excess liquid gently.
Break the stale bread into pieces and soak it in milk for about 10 minutes, until completely soft. Squeeze out excess liquid gently.
In a large bowl, combine the ground beef, sausage, eggs, Parmesan, Pecorino, and soaked bread.
Season with salt, pepper, and garlic, then mix gently until just combined.
In a large bowl, combine the ground beef, sausage, eggs, Parmesan, Pecorino, and soaked bread.
Season with salt, pepper, and garlic, then mix gently until just combined.
With slightly damp hands, form even-sized meatballs and place them in a ceramic or oven-safe baking dish.
With slightly damp hands, form even-sized meatballs and place them in a ceramic or oven-safe baking dish.
Pour enough beef broth into the dish to partially cover the meatballs. This will keep them soft and prevent drying.
Bake in a preheated oven at 180°C (356°F) for 20 minutes, until fully cooked and tender.
Pour enough beef broth into the dish to partially cover the meatballs. This will keep them soft and prevent drying.
Serve hot, spooning some of the cooking broth over the meatballs for extra moisture and flavor.
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