Oven Baked Meatballs
Make these saucy, oven-baked meatballs tonight! They are so delicious, but also easy to make. In under an hour, you’ll be savoring juicy meatballs, perfectly simmered in a tasty marinara sauce.
Servings: 40 meatballs
Ingredients
- 2 cups bread crumbs made from stale bread try not to use store-bought breadcrumbs
- ¾ cups milk
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal or use more ground pork
- 1 small yellow onion finely minced
- 4 cloves garlic minced
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup grated fresh Parmigiano Reggiano
- 24 ounces jar of marinara sauce or use your favorite tomato-based pasta sauce
- fresh basil ribbons for garnish
- grated Parmesan for garnish
Instructions
- Preheat oven to 400˚F. Line two baking sheets with foil and grease them with cooking spray; set aside.
- Tear slices of stale bread into pieces; place them in a food processor and pulse to make 2 cups of chunkier crumbs.
- In a large mixing bowl, combine the 2 cups of bread crumbs with milk and moisten the bread; let the mixture rest for 5 minutes. Then, add in the ground beef, pork, veal, minced onion, garlic, eggs, parsley, basil, Italian Seasoning, salt, pepper, and cheese. Gently stir and mix everything together until thoroughly combined.
- Lightly grease your hands with cooking spray and shape the meat mixture into meatballs; meatballs should be about 1.5 inches in size. Transfer the meatballs to the baking sheets.
- Bake the meatballs for 10 minutes; flip over the meatballs and bake for 8 more minutes or until just cooked through. Meatballs are done when the internal temperature registers at 165˚F. Use an instant-read thermometer for accurate results.
- While the meatballs are baking, warm the marinara sauce in a deep skillet set over medium-high heat.
- Remove the meatballs from the oven and add them to the warm marinara sauce; stir to coat and continue to cook over medium-low heat for 3 more minutes.
- Remove from heat. Garnish with basil ribbons and Parmesan cheese, and serve.
Notes
- Ground Meats: More pork can be substituted if veal is not available. Also, be mindful not to overwork the meat while mixing it. A light mix in combining the ingredients ensures your meatballs stay soft and juicy.
- DIY Bread Crumbs (from stale bread): These create a tender, juicy texture in each meatball, ensuring they’re flavorful and perfectly moist. Avoid using store-bought breadcrumbs if possible.
- Uniformity is Key: Aim for consistent sizing in shaping your meatballs to guarantee even cooking.
- Easy Clean-Up: Line the baking sheet with parchment paper or foil.
- Chill Before Cooking: When possible, pop the meatballs in the fridge for a half-hour before cooking.
- Spices and Seasonings: Don’t hesitate to play around with different herbs and spices.
- Check for Doneness: Use an instant-read thermometer as a quick and accurate tool to ensure a 165˚F internal temperature for perfectly cooked meatballs.
- Browned Finish: Broil the meatballs for the final few minutes of baking if you're after a golden, crispy touch.
- Simmer in the Sauce: Let the baked meatballs simmer in the sauce a bit longer for a more flavorful meal.
Nutrition
Serving: 1meatball | Calories: 80kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 121mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
