Italian Baked Meatballs
User Reviews
5
Italian Baked Meatballs
Description
This recipe starts by sautéing onions and garlic for aromatic flavor, which is partially mixed into raw ground beef and pork along with Italian seasoning, Parmesan cheese, eggs, breadcrumbs, and fresh herbs like basil or parsley. Milk is added to moisten the mixture to ensure tender meatballs that hold their shape. The mixture is gently formed into tablespoon-sized meatballs and placed on a baking sheet.
The meatballs bake at a relatively high temperature to cook through while forming a firm exterior. They are then briefly broiled to crisp and brown the surface further. The accompanying marinara sauce is made with crushed tomatoes, tomato paste, herbs, salt, pepper, red pepper flakes for optional heat, and a bit of sugar to balance acidity. Serving includes fresh chopped parsley, basil, and additional Parmesan cheese to enhance flavor and presentation.
This method yields meatballs that are moist on the inside with a flavorful crispy edge. Baking rather than frying reduces added fat and makes preparation easier. The sauce complements with robust tomato flavor and seasoning. This dish pairs well with pasta, crusty bread, or as a meatball sub filling.
It is important not to over-mix the meat mixture to prevent tough meatballs. The milk is added to maintain moisture. The recipe notes moisture level cues and encourages adjusting milk if the mixture is too dry.
Ingredients
- 3 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
MEATBALLS
- ½ pound ground beef
- ½ pound ground pork or beef
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 2 large egg
- ½ cup Parmigiano-Reggiano cheese freshly grated parmesan cheese
- ½ cup breadcrumbs
- 2 tablespoons basil or parsley, finely chopped, fresh
- 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 basil parsley, finely chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- ½ teaspoon sugar
TO SERVE
- 1 pinch parsley chopped, fresh
- 1 pinch basil chopped, fresh
- 1 tablespoon parmigiano reggiano or parmesan cheese or freshly grated
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
- The meatball mixture should feel moist but hold its shape; add more milk only if too dry.
- Lightly oil hands when rolling to prevent sticking and ensure uniform meatballs.
- Baking at 410°F cooks meatballs thoroughly, and broiling at the end crisps the outside.
- Nutrition information is calculated per meatball for portion guidance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
