Italian Oven Baked Meatballs
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
18 one inch meatballs
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Calories
142 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Oven Baked Meatballs
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These meatballs are savory, tender and delicious. Adapted from Steve Martorano's recipe, they can be baked in the oven (that's what we do), or pan-fried, then simmered in your favorite marinara sauce. Serve with pasta, make awesome meatball sammies or top with ricotta and fresh basil with a side of crusty Italian bread.
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Ingredients
- ½ cup finely chopped Italian parsley allowed to dry at room temperature for 30 minutes.
- 3 cups stale Italian bread crusts trimmed, cut into 1/2" cubes
- ~1/2 cup water (more or less depending on texture of panade)
- ½ pound ground beef 80/20 chuck preferably
- ½ pound ground veal
- ½ pound ground pork
- ½ teaspoon Morton's kosher salt or 1 teaspoon Diamond Crystal's kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoons onion powder
- 1 teaspoons dried minced garlic or two cloves freshly minced
- 2 extra large eggs lightly whisked
- 1 cup grated parmigiano reggiano
OPTIONAL GARNISHES:
- fresh grated Parmigiano Reggiano
- ricotta cheese
- fresh basil
- chopped parsley
- crushed red pepper flakes for spice
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Instructions
- Preheat oven to 350°.
MAKE THE PANADE:
- In a large bowl combine the stale bread and about half of the water. Work the mixture with your hands for 3-4 minutes to moisten all the bread. Add water a little more at a time and continue kneading until it has a smooth but doughy texture.
ASSEMBLE THE MEATBALL MIXTURE:
- Add the beef, veal and pork to the breadcrumb mixture and use your hands to combine them completely.
- Add the kosher salt, pepper, oregano and onion powder, and work the spices into the meat mixture until evenly combined.
- Add the eggs, cheese and Italian parsley. Mix well to combine.
FORM ITALIAN MEATBALLS FOR BAKING:
- Use a 1/4 cup cookie scoop to portion out the meatballs and transfer to a platter to cook.
TO BAKE MEATBALLS:
- Arrange the meatballs about 1 to 2 inches apart on two rimmed half sheet pans. Bake meatballs for 18-20 minutes if you're going to simmer them in sauce or brown in a skilet. Bake for 25 minutes if you're enjoying them straight from the oven.
TO FRY MEATBALLS:
- Heat 1/4 cup of olive oil in a large skillet (preferably nonstick) over medium high heat. Add par-baked meatballs (working in batches) and fry them for 2-3 minutes per side, using a pair of tongs to flip them occasionally.
TO SIMMER MEATBALLS:
- Transfer to a pot of marinara sauce or other pasta sauce to simmer for 10-15 minutes to cook through. Serve with cooked spaghetti or other pasta.
Notes
- You can double this recipe for larger groups.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
3g
(1%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
207mg
(9%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
221IU
(4%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18one inch meatballs
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 207mg | 9% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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