Baked Italian Meatballs (Printer-Friendly)
Juicy meatballs baked and simmered in a rich, rustic tomato sauce for a hearty, comforting meal.
# What You'll Need:
→ Meatball Mixture
01 -
1 lb ground beef
02 -
1 lb ground pork
03 -
1 small onion, finely chopped
04 -
3 garlic cloves, minced
05 -
1/2 cup breadcrumbs
06 -
1/3 cup grated parmesan cheese
07 -
1/4 cup chopped fresh parsley or basil
08 -
1 large egg
09 -
1/4 cup milk
10 -
Salt and pepper to taste
→ Tomato Sauce
11 -
1 tablespoon olive oil
12 -
1 small onion, chopped
13 -
2 garlic cloves, minced
14 -
28 oz canned crushed tomatoes
15 -
2 tablespoons tomato paste
16 -
1/2 teaspoon red chili flakes
17 -
1 teaspoon dried oregano
18 -
Salt and pepper to taste
19 -
1 pinch sugar or 1/4 teaspoon baking soda
# Steps to Follow:
01 -
Combine ground beef, pork, onion, garlic, breadcrumbs, parmesan, parsley, egg, milk, salt, and pepper in a large bowl until just mixed.
02 -
Roll mixture into evenly sized balls with lightly oiled hands to prevent sticking.
03 -
Place meatballs on a baking sheet in a single layer and bake in a preheated oven at 410°F (210°C) for 12 minutes.
04 -
Broil meatballs on high for 2 minutes to achieve a golden exterior.
05 -
Sauté onion and garlic in olive oil, add crushed tomatoes, tomato paste, chili flakes, oregano, salt, pepper, and a pinch of sugar. Simmer until thickened.
06 -
Add baked meatballs and pan juices to the sauce. Simmer for a few minutes to allow flavors to meld.
# Extra Suggestions:
01 -
Do not overmix meatball mixture to maintain tenderness.
02 -
Use gloves or a wooden spoon when mixing if you prefer not to handle raw meat.
03 -
Fresh parsley or basil may be used based on seasonal availability.