Baked Italian Meatballs Tomato (Printer-Friendly Version)
Soft, oven-browned meatballs simmered in herbed tomato sauce for a delicious Italian-inspired comfort dinner.
# Ingredients Needed:
→ Meatball Mixture
01 -
1 pound ground beef (80/20 blend recommended)
02 -
1 large egg
03 -
1/2 cup whole milk
04 -
1 cup breadcrumbs
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1/3 cup grated Parmesan cheese
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1/4 cup finely chopped onion
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2 cloves garlic, minced
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1/4 cup chopped fresh parsley or basil
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1 teaspoon salt
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1/2 teaspoon black pepper
11 -
Olive oil or nonstick cooking spray (for hands and pan)
→ Marinara Sauce
12 -
1 tablespoon olive oil
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 can (28 ounces) crushed tomatoes
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2 tablespoons tomato paste
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/4 teaspoon red pepper flakes
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
22 -
1 teaspoon granulated sugar or 1/4 teaspoon aluminum-free baking soda
# Step-by-Step Directions:
01 -
In a large bowl, combine ground beef, egg, milk, breadcrumbs, grated Parmesan, chopped onion, minced garlic, parsley or basil, salt, and pepper. Mix gently by hand until just incorporated. Avoid overmixing for tender meatballs.
02 -
With lightly oiled hands, form mixture into golf ball-sized meatballs, about 1.5 inches in diameter, and place them evenly spaced on a rimmed baking sheet lined with parchment or coated with cooking spray.
03 -
Preheat oven to 410°F (210°C). Bake meatballs on the center rack for 12 minutes, or until just cooked through. For deeper browning, broil on high for an additional 2 minutes at the end of baking.
04 -
While meatballs bake, heat olive oil in a deep skillet over medium heat. Sauté chopped onion for 2 minutes until translucent, add minced garlic and cook for 1 additional minute. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, black pepper, and sugar or baking soda. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
05 -
Transfer baked meatballs and any pan juices into the simmering marinara sauce. Gently stir to coat the meatballs, and let them simmer in the sauce for 2–3 minutes to absorb the flavors. Remove from heat for serving.
# Helpful Hints:
01 -
For best texture, avoid compacting the meat while mixing or forming meatballs.
02 -
Baking ensures even cooking and minimal mess compared to pan-frying.