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.
Prep Time
15 mins
Cook Time
15 mins 5 from 16 votes
Total Time
30 mins
Course: Dinner Cuisine: Italian Keyword: Italian Baked Meatballs, meatballs
Servings: 36 meatballs Calories: 64kcal Author: Karina
Ingredients
60 ml olive oil
1 onion finely chopped
4 cloves garlic minced
MEATBALLS
230 g ground beef mince
230 g ground pork mince or beef
4 g Italian seasoning
6 g salt
3 g cracked pepper
1 eggs
125 g Parmigiano-Reggiano freshly grated parmesan cheese
45 g breadcrumbs
6 g fresh basil or parsley, finely chopped
125 ml milk
MARINARA SAUCE:
1 g red pepper flakes crushed, optional - adjust to your preference
800 g crushed tomatoes
50 g tomato paste
2 g Italian seasoning
3 g fresh basil parsley, finely chopped
3 g salt
1 g cracked black pepper
2 g sugar
TO SERVE
1 pinch fresh parsley chopped
1 pinch fresh basil chopped
7 g Parmigiano Reggiano or parmesan cheese or freshly grated
Instructions
1. 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
1. Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.
2. 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).*
3. 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.
4. Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
5. 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
1. 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.
2. 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.
3. 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
Thank You! https://cafedelites.com/baked-meatballs/
