How To Make Italian Baked Meatballs
Juicy baked meatballs that are well-seasoned with oregano, rosemary, and basil, and topped with a cheesy and tangy marinara sauce is an appetizing dish.
- 3tbspolive oil
- 1onion,finely chopped
- 4garlic cloves,minced
- ½lbground beef,250 g, mince
- ½lbground pork,250 g, mince, or beef
- 2tspItalian seasoning
- ½tspblack pepper,cracked
- ½cupParmigiano-Reggiano,freshly grated, or parmesan cheese
- 2tbspbasil,fresh, or parsley, finely chopped
- ½cupmilk,or water
- ½tspred pepper flakes,crushed, optional, adjust to your preference
- 28oztomatoes,crushed, 800 g
- 2tbsptomato paste
- 1tspItalian seasoning
- 1tbspbasil,fresh, or parsley, finely chopped
- ¼tspblack pepper,cracked
- parsley,fresh, chopped
- basil,fresh, chopped
- Parmesan cheese,or Parmigiano Reggiano, freshly grated
Heat oil in a medium-sized pan over medium heat. Sauté onion until soft. Add garlic and sauté for a further minute, until fragrant. Set aside.
Preheat oven to 410 degrees F. 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, egg, cheese, breadcrumbs, and basil.
Add half of the milk, mixing a little with your hands, then add the rest of the milk. Mix again until all ingredients are just combined
Scoop out 1-tablespoonful of meat per meatball and roll into balls, placing meatballs on lined baking pan as you go.
Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
Broil on high heat in the last 2 minutes of cooking time to get them crispy and browned.
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 to 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.
- Calories: 68.04kcal
- Fat: 4.64g
- Saturated Fat: 1.61g
- Trans Fat: 0.07g
- Monounsaturated Fat: 2.23g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 2.97g
- Fiber: 0.50g
- Sugar: 1.19g
- Protein: 3.69g
- Cholesterol: 15.92mg
- Sodium: 115.67mg
- Calcium: 40.72mg
- Potassium: 119.10mg
- Iron: 0.55mg
- Vitamin A: 21.35µg
- Vitamin C: 4.36mg
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