Baked Italian Beef Meatballs
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 Meatballs
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Calories
138 kcal
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Course
Main Course, Dinner
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Cuisine
American
Baked Italian Beef Meatballs
Description
These meatballs feature ground beef mixed with seasonings including dried oregano, garlic powder, onion powder, salt, and black pepper. Soaking breadcrumbs in milk creates a panade that keeps the meatballs moist and tender. An egg binds the mixture together. Olive oil on the hands prevents the mixture from drying and helps form the balls gently without overworking the meat.
The mixture is divided into portions, rolled into meatballs, and baked on a parchment-lined sheet at high heat for a golden exterior and cooked interior. The accompanying tomato sauce is used for serving variations.
The recipe yields 12 large or 18 smaller meatballs, with smaller sizes requiring shorter baking times and earlier doneness checks. Smaller meatballs are recommended for sandwiches to fit buns better. This recipe is practical for feeding groups and can be adapted in size and serving style.
Notes provide guidance on sizing and baking times. Checking meatballs earlier when smaller prevents overcooking, and smaller sizes hold better in sandwiches.
Ingredients
- 1 pound ground beef
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder or granulated
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup breadcrumbs Italian or plain
- 1/3 cup milk
- 1 egg
- 1 tablespoon olive oil
- 24 ounce tomato sauce
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl add ground beef, oregano, garlic, onion, salt and pepper.
- Place the breadcrumbs in the milk and allow them to sit for a minute to soften and absorb some of the milk. Drain any excess milk from the breadcrumbs and add them to the meat mixture. This milk and breadcrumb mixture is called a panade and helps to keep the meatballs soft and tender.
- Crack an egg and add the egg to the meat mixture.
- Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meast just enough that the breadcrumbs and spices are distributed well into the mixture, but not to overmix. Using your hands over a spoon also helps you to keep from overmixing the meat.
- Once the meat is mixed, with oiled hands portion the meat into about twelve equal sized meatballs. Give the meatballs a quick and gentle roll, then place each meatball on the baking sheet, leaving about 2 inches between meatballs.
- Bake meatballs for 18-20 minutes. Flip the meatballs after about 10-15 minutes to help them to brown more evenly. Meatballs should be cooked all the way through and no longer pink in the center.
- While meatballs are cooking, place tomato sauce in a covered pot with a lid on the stove and heat through until it is simmering.
- Toss meatballs in the tomato sauce, and enjoy hot.
Notes
- The recipe makes 12 large or 18 smaller meatballs, adjust size as needed.
- Smaller meatballs cook faster; start checking for doneness at 10-15 minutes.
- Use smaller meatballs for sandwiches to improve fit and ease of eating.
- Oil your hands when mixing and shaping to prevent meat mixture from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Meatballs
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 544mg | 23% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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