Baked Meatball Recipe
User Reviews
5
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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
24 meatballs
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Calories
131 kcal
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Course
Main Course
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Cuisine
Italian
Baked Meatball Recipe
Description
This recipe blends 80% lean ground beef with ricotta cheese, eggs, bread crumbs, fresh parsley, garlic, dried oregano, dried sweet basil, fennel seed, kosher salt, and black pepper to form flavorful meatballs. The ricotta adds moisture and tenderness to the beef mixture.
Meatballs are rolled to about 1½ inches in diameter and baked in a pre-oiled baking dish at 450°F. They bake for 20 minutes until cooked through and firm with an internal temperature of 160°F.
Excess grease is drained, then marinara sauce is poured over the meatballs, and they return briefly to the oven, allowing the sauce to warm and bind. The resulting meatballs have a moist, tender interior with an herbed, savory flavor complemented by the rich tomato sauce.
This dish can be served with pasta, on sandwiches, or as a main protein with sides. Nutrition values are estimated but not detailed.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef 80% lean
- 1 cup ricotta cheese part-skim
- 2 egg large
- 1/2 cup Italian bread crumbs
- 1/4 cup parsley chopped, fresh
- 2 cloves garlic minced
- 1 teaspoon oregano dried
- 1/2 teaspoon dried sweet basil
- 2 teaspoons kosher salt
- 1/2 teaspoon fennel ground
- 4 cups marinara sauce
Instructions
- Preheat the oven to 450F. Drizzle the olive oil into a 9×13-inch baking dish and evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, garlic, oregano, salt, and fennel in a large mixing bowl. Mix by hand until well-combined.
- Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches), making sure to pack the meat firmly. A medium cookie scoop works well.
- Place the balls in the prepared baking dish. The meatballs should be touching one another.
- Bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 160F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over mediu heat, stirring often.
- When the meatballs are firm and fully cooked, remove from the oven.
- Drain the excess grease from the pan.
- Pour the marinara over meatballs.
- Return the meatballs to the oven, and continue cooking for another 10-15 minutes.
Notes
- Use a medium cookie scoop or your hands to shape meatballs evenly about 1½ inches in diameter for consistent cooking.
- Ensure the meatballs reach an internal temperature of 160°F for safety and doneness.
- Drain excess grease after baking before adding marinara sauce to reduce excess fat.
- Ricotta cheese helps keep the meatballs moist and tender inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 131kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 484mg | 20% |
| Potassium | 273mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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