Baked Meatballs
User Reviews
5
Baked Meatballs
Description
This recipe creates baked meatballs blending ground beef and pork with a panade that includes olive oil-sautéed onions and garlic, Italian-style breadcrumbs, Parmesan cheese, oregano, salt, pepper, milk, and egg. The panade softens the meat mixture and retains moisture during cooking. After shaping the meat mixture into 1.5-inch meatballs, they are placed in a casserole dish with marinara sauce.
The meatballs bake covered for 30 minutes, then are uncovered and topped with shredded mozzarella cheese. Additional baking and broiling melt and brown the cheese for a pleasant contrast of tender meatballs and a bubbly cheesy topping. Cooking without overworking the meat keeps the texture tender.
Multiple preparation options include making the meatballs up to 24 hours ahead, freezing shaped meatballs, cooking in a slow cooker, or baking meatballs alone on a sheet pan. Ground sausage or veal can be used for variation. The internal temperature should reach 160°F before serving.
These meatballs pair well with garlic cheese bread or no-knead bread and make a hearty main course or meal prep option.
Ingredients
Meatballs
- 1 Tablespoon olive oil
- 1/2 cup onion finely diced
- 3 cloves garlic minced
- 1/3 cup breadcrumbs Italian style
- 1/4 cup Parmesan Cheese grated from a block
- 1/2 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup milk
- 1 egg large
- 1 lbs. ground beef
- 1/2 lb. ground pork
Sauce + Cheese
- 32 oz marinara sauce
- 2 cups mozzarella cheese shredded
- parsley to garnish, fresh
Instructions
- Preheat oven to 375 degrees.
- Heat olive oil in a small skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 1 more minute. Set aside and let cool.
- Combine the breadcrumbs, Parmesan cheese, oregano, salt, and pepper and set aside.
- Crack an egg in a small bowl and whisk it. Add the milk and whisk to combine.
- Combine the dry mixture with the wet mixture to form a smooth paste. Mix in the onions and garlic. (This is called a panade and keeps the juiciness and flavor intact while the meatballs cook.)
- Add the meat to a large bowl and top with the panade. Use your hands and gently mix until just combined. Don’t overwork the meat or the meatballs will be tough.
- Roll into 1 ½ inch meatballs.
- Pour ¾ of the marinara sauce on the bottom of a 9x13 inch casserole dish. Add the meatballs. Spoon remaining sauce over the top.
- Cover and bake for 30 minutes.
- Uncover and top with cheese. Bake 15 more minutes. Broil for additional 1-2 minutes at the end if desired. Use a paper towel to carefully dab off any excess grease on the top. Sprinkle with parsley and serve.
Notes
- Meatballs can be prepared up to 24 hours ahead and refrigerated before baking.
- Flash freeze raw meatballs on a baking sheet for 1.5 hours, then transfer to freezer bags to keep for up to 3 months; thaw in refrigerator overnight before baking.
- Slow cooker option: place meatballs in slow cooker with marinara, cook on high 3-4 hours or low 6-7 hours, add cheese at end to melt.
- To bake meatballs alone, bake 30 minutes at 350°F; ensure internal temp reaches 160°F.
- Sautéing onions and garlic beforehand gives stronger flavor and moisture; skipping creates milder taste and texture.
- Ground sausage or veal may be substituted for pork or beef.
- Serve with garlic cheese bread or no-knead bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 415mg | 17% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
