Italian Baked Meatballs
User Reviews
5.0
48 reviews
Excellent
Italian Baked Meatballs
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Italian Baked Meatballs in a rustic tomato sauce is what's for dinner! So soft and tender, you'll be hooked on meatballs after you try our easy recipe.
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Ingredients
- 3 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
MEATBALLS
- ½ pound ground beef mince
- ½ pound ground pork mince or beef
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 2 large eggs
- ½ cup Parmigiano-Reggiano freshly grated parmesan cheese
- ½ cup breadcrumbs
- 2 tablespoons fresh basil or parsley, finely chopped
- ¼ cup milk
MARINARA SAUCE:
- ¼ teaspoon red pepper flakes crushed, optional - adjust to your preference
- 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh basil parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon sugar
TO SERVE
- 1 pinch fresh parsley chopped
- 1 pinch fresh basil chopped
- 1 tablespoon parmigiano reggiano or parmesan cheese or freshly grated
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Instructions
- Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.
BAKED MEATBALLS
- Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.
- In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, eggs, cheese, breadcrumbs and basil (or parsley). Mix the milk into the meat mixture with your hands until all of the ingredients are just combined (don't over mix or meatballs will be hard/tough).*
- Lightly oil your hands with cooking oil to prevent the meat from sticking to your fingers. Scoop out 1 tablespoonful of meat per meatball and roll into balls, placing meatballs on a lined baking pan as you go.
- Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
- Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned.While meatballs are baking, make your sauce.
SAUCE
- Return the pan with the remaining onion/garlic mixture to the stove over medium heat. Stir in the crushed red pepper flakes, crushed tomatoes, tomato paste, Italian seasoning, herbs, salt, pepper and sugar. Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.
- Transfer baked meatballs and pan juices into the sauce. Stir to evenly coat and let simmer for about 2-3 minutes to let the sauce infuse into the meat and completely cook the meatballs.
- Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.
Notes
- Nutrition calculated per meatball.
- *The meatball mixture should still be moist in consistency, but hold its shape when rolled into meatballs. Add a little extra milk only if the mixture is too dry.
- Add a little extra milk only if the mixture is too dry.
Nutrition Information
Show Details
Calories
64kcal
(3%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
15mg
(5%)
Sodium
180mg
(8%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
109IU
(2%)
Vitamin C
3mg
(3%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36meatballs
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 180mg | 8% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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