Baked Meatballs
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Baked Meatballs
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These easy oven baked meatballs in sauce are a perfect weeknight dinner!
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Ingredients
For the Meatballs
- 1 lb. ground “meatloaf mix” (a combination of ground beef, pork, and veal) (see my note below for substitutions)
- ¼ cup Italian-style bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (or sub with ½ teaspoon dried basil)
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the Sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- ¼ cup water
- 2 tablespoons packed light brown sugar (reduce to 1 tablespoon for a less-sweet sauce)
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley flakes)
- 3 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- Optional, for serving: cooked pasta, bread, additional fresh herbs, additional Parmesan cheese
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Instructions
Make the Meatballs
- In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients, being careful not to over-mix. If time allows, cover the bowl and chill for about 1 hour (this is optional, but will make the meatballs easier to shape).
Bake the Meatballs
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Use a scoop to shape the meat mixture into 1 ½-inch balls. Tip: rub your hands with a little bit of oil to prevent the meatballs from sticking. Arrange the meatballs in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer.
Make the Sauce
- While the meatballs bake in the oven, prepare the sauce. Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and tomato paste; cook and stir for 1 minute. Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt, Italian seasoning, and pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes. Taste and season with additional salt, pepper, or sugar, if necessary.
- Add the baked meatballs to the sauce. Cook, stirring occasionally, for about 2-3 more minutes so that the meatballs can absorb the flavors from the sauce.
Notes
- I prefer the "meatloaf mix" because the blend of three different types of meat yields meatballs with so much flavor! That said, you can substitute with a 50/50 blend of ground beef and ground pork, use all ground beef, ground turkey, ground chicken, or ground pork. Just make sure that the meat totals 1 lb. and is about 85% lean. If using chicken or turkey, cook the meatballs to an internal temperature of 165°F instead of 160°F.
- Instead of preparing the marinara sauce shown here, take a shortcut and toss the meatballs in a jar of your favorite store-bought sauce.
Nutrition Information
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Serving
4meatballs and 1/5 of the sauce
Calories
385kcal
(19%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
1862mg
(78%)
Potassium
1213mg
(35%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
1666IU
(33%)
Vitamin C
34mg
(38%)
Calcium
187mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 4meatballs and 1/5 of the sauce | |
| Calories | 385kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 1862mg | 78% |
| Potassium | 1213mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 1666IU | 33% |
| Vitamin C | 34mg | 38% |
| Calcium | 187mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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