4.7 from 69 votes
Baked Italian Beef Meatballs
Baked Italian Beef Meatballs combine ground beef seasoned with dried oregano, garlic and onion powders, salt, and pepper, mixed with a milk-soaked breadcrumb panade and egg for moisture and tenderness. The meatballs are shaped by hand with oiled hands to avoid overmixing, then baked and served with tomato sauce. This method yields flavorful, tender meatballs suitable for meals or sandwiches.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Meatballs
Calories:
138 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Meatballs
Amount Per Serving
Calories 138
% 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.