Baked Italian Juicy Meatballs (Printer-Friendly Version)
Oven-baked meatballs with rich tomato marinara, perfect for serving over pasta or with fresh bread.
# Ingredients Needed:
→ Meat Mixture
01 -
1 pound ground beef
02 -
0.5 pound ground pork
03 -
0.5 cup fine dry breadcrumbs
04 -
0.5 cup whole milk
05 -
1 large egg
06 -
0.5 cup grated Parmesan cheese
07 -
2 tablespoons chopped fresh parsley or basil
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
10 -
0.5 small yellow onion, finely diced
11 -
2 cloves garlic, minced
12 -
Olive oil spray or vegetable oil spray
→ Marinara Sauce
13 -
2 tablespoons olive oil
14 -
1 small yellow onion, finely chopped
15 -
3 cloves garlic, minced
16 -
1 can (28 ounces) crushed tomatoes
17 -
2 tablespoons tomato paste
18 -
1 teaspoon dried oregano
19 -
1 teaspoon dried basil
20 -
0.5 teaspoon crushed red pepper flakes
21 -
1 teaspoon salt
22 -
0.5 teaspoon black pepper
23 -
0.5 teaspoon sugar or 0.25 teaspoon aluminum-free baking soda
# Step-by-Step Directions:
01 -
Set oven to 410°F (210°C) and line a large baking sheet with parchment paper.
02 -
In a large bowl, combine ground beef, ground pork, breadcrumbs, whole milk, egg, grated Parmesan, parsley or basil, salt, black pepper, diced onion, and minced garlic. Mix gently by hand until just incorporated.
03 -
With lightly oiled hands, shape meat mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter. Arrange evenly spaced on the prepared baking sheet.
04 -
Coat meatballs lightly with olive oil or cooking spray. Bake in preheated oven for 12 minutes, or until nearly cooked through. Broil under high heat for 2 additional minutes to achieve a browned exterior.
05 -
While meatballs bake, heat olive oil in a large skillet over medium heat. Sauté onion for 2-3 minutes until translucent. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Add sugar or baking soda to balance acidity.
06 -
Transfer baked meatballs and any collected juices into the simmering marinara sauce. Gently simmer uncovered for 2-3 minutes to infuse flavors, ensuring meatballs remain tender.
07 -
Serve meatballs hot, garnished with additional parsley or basil if desired. Pair with cooked pasta, bread, or mashed vegetables.
# Helpful Hints:
01 -
Mix the meat mixture only until combined for tender meatballs. Avoid overworking for optimal texture.
02 -
Lightly oiling your hands prevents sticking and keeps meatballs moist during shaping.
03 -
For a lighter sauce, substitute fresh herbs for dried.