Baked Italian Meatballs Tomato (Printer-Friendly)
Tender Italian-style meatballs baked and simmered briefly in rich tomato sauce for ultimate flavor.
# What You'll Need:
→ Meat Mixture
01 -
1 pound ground beef
02 -
1/2 pound ground pork
03 -
1 cup breadcrumbs
04 -
1/2 cup whole milk
05 -
1/2 cup grated parmesan cheese
06 -
1 large egg
07 -
1/2 small onion, finely diced
08 -
3 cloves garlic, minced
09 -
1/4 cup chopped fresh parsley or basil
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
→ Marinara Sauce
12 -
1 tablespoon olive oil
13 -
1/2 small onion, finely diced
14 -
3 cloves garlic, minced
15 -
2 cans (14 ounces each) crushed tomatoes
16 -
2 tablespoons tomato paste
17 -
1 teaspoon dried Italian herbs
18 -
1/2 teaspoon chili flakes
19 -
1/2 teaspoon salt
20 -
1/4 teaspoon black pepper
21 -
1 teaspoon sugar or 1/4 teaspoon baking soda
→ Other
22 -
Olive oil spray, as needed
# Steps to Follow:
01 -
Preheat the oven to 410°F (210°C). Line a large baking sheet with parchment paper or lightly grease with olive oil spray.
02 -
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, parmesan, egg, diced onion, minced garlic, chopped parsley or basil, salt, and black pepper. Mix until ingredients are just incorporated without overworking the mixture.
03 -
With lightly oiled hands, shape the mixture into meatballs approximately 1.5 inches in diameter and place them in a single layer on the prepared baking sheet, leaving space between each.
04 -
Bake meatballs in the preheated oven for 12 minutes, or until just cooked through. For optimal browning, broil on high for an additional 2 minutes.
05 -
While meatballs bake, heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, then add minced garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, Italian herbs, chili flakes, salt, black pepper, and sugar or baking soda. Simmer on low for 10 minutes, stirring occasionally.
06 -
Transfer baked meatballs and any pan juices to the marinara sauce. Simmer gently for 2-3 minutes to allow flavors to meld without overcooking the meatballs.
07 -
Plate meatballs with sauce. Serve over spaghetti, zucchini noodles, mashed potatoes, or alongside crusty bread as desired.
# Extra Suggestions:
01 -
Mix the meat mixture just until combined to ensure tender meatballs; overmixing leads to a dense texture.
02 -
Wet or oil your hands before rolling to prevent sticking and help retain moisture in each meatball.
03 -
For a brighter sauce, use a pinch of baking soda instead of sugar to balance tomato acidity.