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This dish delivers tender meatballs baked until golden then simmered in a tomato marinara that’s rich with garlic and herbs. It’s an easy yet rewarding way to bring the heart of Italian comfort food to your table.
I used to rely on frozen meatballs until I made this from scratch and now I never go back. My kids call them their favorite dinner hands down.
Ingredients
- Ground beef and pork mix: adds both flavor and fat for tenderness
- Breadcrumbs: help bind and soak up moisture for light texture
- Milk: keeps the meat mixture juicy through baking
- Egg: holds everything together and prevents crumbling
- Onion and garlic: form a deep flavor foundation
- Fresh parsley or basil: gives brightness and balance
- Grated parmesan: boosts umami and richness
- Crushed tomatoes and tomato paste: build a bold sauce
- Red chili flakes: add a touch of heat
- Olive oil: helps soften aromatics and enrich sauce
Step-by-Step Instructions
- Sauté Aromatics:
- In a skillet cook chopped onion and minced garlic in olive oil over medium heat until softened and fragrant about 5 to 7 minutes stirring often to prevent browning
- Prepare Meat Mixture:
- In a large bowl combine ground beef and pork breadcrumbs milk egg chopped herbs parmesan salt and pepper Mix gently by hand until just combined for best texture
- Form the Meatballs:
- Roll mixture into even balls using lightly oiled hands to avoid sticking and place them evenly spaced on a baking sheet
- Bake the Meatballs:
- Preheat oven to 410 degrees Fahrenheit Bake meatballs for 12 minutes or until just cooked through Then broil for 2 more minutes to brown the tops
- Make the Sauce:
- In the same skillet cook onion and garlic in oil until soft Add crushed tomatoes tomato paste chili flakes salt pepper and sugar Simmer for 15 to 20 minutes until thickened
- Combine and Simmer:
- Add baked meatballs and any juices into the simmering sauce Let them cook together for a few minutes to absorb flavor without overcooking
Storage Tips
Let the meatballs cool completely before storing Refrigerate in a sealed container for up to four days or freeze for up to three months Reheat gently in sauce on the stove until warmed through
Ingredient Substitutions
You can swap pork for ground turkey or chicken though flavor will be slightly lighter Gluten free breadcrumbs work well for a wheat free version Use dried herbs if fresh are not available just reduce the amount by half
Serving Suggestions
Serve over spaghetti mashed potatoes or polenta For a low carb option try zucchini noodles or cauliflower mash A side of crusty bread makes it even more comforting
Cultural Context
This dish is rooted in southern Italian flavors but adapted for American kitchens It echoes Sunday dinners shared with family where big bowls of pasta and meatballs were passed around and sauce stained your sleeves
Common Recipe Questions
- → What keeps baked meatballs moist?
Using milk, eggs, and breadcrumbs helps retain moisture, while baking seals in the juices for a tender result.
- → Can I bake meatballs instead of frying?
Yes, baking meatballs at 410°F allows them to brown evenly without the mess of frying. Broil for extra color.
- → What’s the best meat mix for baked meatballs?
A blend of ground beef and pork works well. Add aromatics like garlic and onion for deeper flavor.
- → How do I prevent meatballs from being tough?
Don’t overmix the meat and use light hands when rolling. Incorporate ingredients just until combined.
- → What can I serve with baked meatballs?
They pair perfectly with spaghetti, mashed potatoes, zucchini noodles, or crusty bread for soaking up sauce.