Baked Meatball Recipe
These easy baked meatballs are juicy, tender, and packed with classic homemade flavor. Initially, they have a quick fry to brown them up; there is flavor in the brown!! And then off to the oven to get tender and juicy. Baking the meatballs keeps them moist, making them ideal for busy weeknights or cozy family dinners.
Servings: 32 meatballs
Calories: 91kcal
Equipment
Ingredients
Meatballs
- 3 Tbsp olive oil divided
- 1/2 cup onion finely diced
- 3 cloves garlic minced
- 1/2 cup Italian bread crumbs
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh parsley chop
- 1/2 tsp dried oregano
- 1 tsp Kosher salt
- 1/2 tsp fresh ground pepper
- 1/4 cup milk
- 1 large egg
- 1 lbs. lean ground beef
- 1/2 lb. ground pork
Sauce
- 2 Tbsp olive oil
- 4 cloves garlic minced
- 1/4 tsp red chili flakes
- 28 oz can crushed tomatoes
- 1/2 tsp Kosher salt
- 1 tsp sugar
- ½ cup parmesan cheese grated
- 4 fresh basil leaves torn for garnish
Instructions
Meatballs
- Heat 1 Tbsp of olive oil in a medium skillet over medium heat. Add the onions and cook for 4 – 5 minutes, stir often. Once the onions are softened but not browning, add the minced garlic and continue to cook for 1 minute; remove from the heat and set aside to cool.
- In a medium bowl, combine the breadcrumbs, Parmesan cheese, oregano, Kosher salt, fresh ground pepper and chopped parsley and set aside.
- In a small bowl, whisk the egg and milk. Add the egg-milk mixture to the dry ingredients and mix to form a smooth paste. Add in the cooled onions and garlic and stir to combine.
- Place the meat into a large bowl and add the breadcrumb mixture to the meat. Use your hands to gently mix together until just combined. Be careful not to overmix the meat, or the meatballs will be tough.
- Roll the meat into meatballs about 1 inch in diameter, just slightly smaller than a golf ball. And place on a baking sheet.
- Add the remaining 2 Tbsp of olive oil to a large skillet and heat over medium heat. Fry the meatballs in batches. Turn the meatballs so they are nicely browned on all sides. The meatballs should be 75% cooked, but will still be raw in the very middle. Set them aside for the moment.
Sauce
- To prepare the sauce, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and red chili flakes to the pan and cook until fragrant. Be careful not to burn the garlic.
- Add the crushed tomatoes, Kosher salt, and sugar to the pan and cook, stirring often, for 5 minutes.
Baking the Meatballs
- Preheat the oven to 350 degrees F.
- In a large casserole dish with a lid, spoon enough sauce into the dish to cover the bottom. Place the meatballs in the casserole dish and spoon the remaining sauce over the meatballs.
- Cover and bake in the preheated oven for 25 – 30 minutes or until the sauce is bubbling.
- Remove from the oven, sprinkle with the remaining 1/2 cup of grated parmesan cheese and torn basil leaves.
- Serve with a crusty bread for dipping in the sauce.
Video
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1meatballs | Calories: 91kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 21mg | Sodium: 234mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg