Italian Baked Meatballs
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.
Servings: 36 meatballs
Ingredients
- 3 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
MEATBALLS
- 1/2 pound ground beef mince
- 1/2 pound ground pork mince or beef
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 2 large eggs
- 1/2 cup Parmigiano-Reggiano freshly grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons fresh basil or parsley, finely chopped
- 1/4 cup milk
MARINARA SAUCE:
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon sugar
TO SERVE
- 1 pinch fresh parsley chopped
- 1 pinch fresh basil chopped
- 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
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.
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg