Indulge in the rich and savory flavors of these Italian baked meatballs. This recipe brings together the perfect blend of ground beef, ground pork, and aromatic herbs, all baked to perfection and smothered in a homemade marinara sauce. Serve over your favorite pasta for a comforting and delicious meal that will transport you straight to Italy.
Photos of Italian Baked Meatballs Recipe
Be aware that parmigiano-reggiano and Italian seasoning might not be commonly found in every kitchen. When heading to the supermarket, ensure you pick up these key ingredients. Additionally, fresh herbs like basil and parsley will add a fresh flavor to the dish, so don't forget to grab those as well.
Ingredients for Italian Baked Meatballs Recipe
Olive oil: Used for sautéing the onions and garlic.
Onion: Adds a sweet and savory flavor to the meatballs and sauce.
Garlic cloves: Provides a rich and aromatic taste.
Ground beef: Forms the base of the meatballs, offering a robust flavor.
Ground pork: Adds juiciness and additional flavor to the meatballs.
Italian seasoning: A blend of herbs that gives a classic Italian taste.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a hint of heat and depth to the dish.
Large egg: Binds the meatball mixture together.
Parmigiano-reggiano: Aged cheese that adds a nutty and salty flavor.
Breadcrumbs: Helps bind the meatballs and provides texture.
Basil: Fresh herb that adds a sweet and peppery flavor.
Milk: Keeps the meatballs moist.
Red pepper flakes: Adds a touch of heat to the marinara sauce.
Tomatoes: Base for the marinara sauce, providing a rich and tangy flavor.
Tomato paste: Concentrated tomato flavor that enriches the sauce.
Sugar: Balances the acidity of the tomatoes in the sauce.
Parsley: Fresh herb used for garnishing the final dish.
Parmesan cheese: Extra cheese for garnishing, adding a savory finish.
One reader, Archaimbaud Buxton says:
This Italian baked meatballs recipe is fantastic! The meatballs are juicy and flavorful, and the homemade marinara sauce adds the perfect touch. Easy to follow and delicious results. A new family favorite!
Techniques Required for Italian Baked Meatballs Recipe
How to sauté onions and garlic: Heat oil in a pan over medium heat, add chopped onions, and cook until soft. Add minced garlic and sauté for an additional minute until fragrant. How to preheat an oven: Set the oven to 410 degrees Fahrenheit and allow it to reach the desired temperature before placing food inside. How to mix meatball ingredients: Combine ground meats, seasonings, egg, cheese, breadcrumbs, basil, and sautéed onion and garlic mixture in a bowl. Add milk gradually while mixing with hands until just combined. How to form meatballs: Scoop out 1-tablespoonful of the meat mixture and roll it into a ball shape. How to bake meatballs: Place formed meatballs on a lined baking pan, spray with cooking oil, and bake in a preheated oven for 12 minutes. Broil on high heat for the last 2 minutes to achieve a crispy and browned exterior. How to make marinara sauce: Return the pan with the remaining onion and garlic mixture to the stove, add red pepper flakes, crushed tomatoes, tomato paste, Italian seasoning, herbs, salt, pepper, and sugar. Bring to a simmer and cook for about 10 minutes, stirring occasionally. How to simmer meatballs in sauce: Transfer baked meatballs and pan juices into the marinara sauce, stir to coat evenly, and let simmer for 2 to 3 minutes to infuse flavors and ensure meatballs are fully cooked.
How To Make Italian Baked Meatballs
Juicy baked meatballs that are well-seasoned with oregano, rosemary, and basil, and topped with a cheesy and tangy marinara sauce is an appetizing dish.
Serves:
Ingredients
- 3tbspolive oil
- 1onion,finely chopped
- 4garlic cloves,minced
Meatballs:
- ½lbground beef,250 g, mince
- ½lbground pork,250 g, mince, or beef
- 2tspItalian seasoning
- 1tspsalt
- ½tspblack pepper,cracked
- 1largeegg
- ½cupParmigiano-Reggiano,freshly grated, or parmesan cheese
- ½cupbreadcrumbs
- 2tbspbasil,fresh, or parsley, finely chopped
- ½cupmilk,or water
Marinara Sauce:
- ½tspred pepper flakes,crushed, optional, adjust to your preference
- 28oztomatoes,crushed, 800 g
- 2tbsptomato paste
- 1tspItalian seasoning
- 1tbspbasil,fresh, or parsley, finely chopped
- ½tspsalt
- ¼tspblack pepper,cracked
- ½tspsugar
To Serve:
- parsley,fresh, chopped
- basil,fresh, chopped
- Parmesan cheese,or Parmigiano Reggiano, freshly grated
Instructions
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Heat oil in a medium-sized pan over medium heat. Sauté onion until soft. Add garlic and sauté for a further minute, until fragrant. Set aside.
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Preheat oven to 410 degrees F. Line a large baking pan with parchment paper. Set aside.
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In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, egg, cheese, breadcrumbs, and basil.
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Add half of the milk, mixing a little with your hands, then add the rest of the milk. Mix again until all ingredients are just combined
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Scoop out 1-tablespoonful of meat per meatball and roll into balls, placing meatballs on lined baking pan as you go.
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Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
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Broil on high heat in the last 2 minutes of cooking time to get them crispy and browned.
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Return the pan with the remaining onion/garlic mixture to the stove over medium heat. Stir in the crushed red pepper flakes, crushed tomatoes, tomato paste, Italian seasoning, herbs, salt, pepper and sugar.
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Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.
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Transfer baked meatballs and pan juices into the sauce.
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Stir to evenly coat and let simmer for about 2 to 3 minutes to let the sauce infuse into the meat and completely cook the meatballs.
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Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.
Nutrition
- Calories: 68.04kcal
- Fat: 4.64g
- Saturated Fat: 1.61g
- Trans Fat: 0.07g
- Monounsaturated Fat: 2.23g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 2.97g
- Fiber: 0.50g
- Sugar: 1.19g
- Protein: 3.69g
- Cholesterol: 15.92mg
- Sodium: 115.67mg
- Calcium: 40.72mg
- Potassium: 119.10mg
- Iron: 0.55mg
- Vitamin A: 21.35µg
- Vitamin C: 4.36mg
Technique Tip for Perfect Italian Baked Meatballs
When mixing the meatball ingredients, avoid overworking the mixture to ensure the meatballs remain tender. Gently combine the ingredients until just mixed, which will help maintain a light and airy texture.
Time-Saving Tips for Making Italian Baked Meatballs
Prep ingredients ahead: Chop the onion and garlic in advance. Store them in the fridge until needed.
Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.
Batch cook meatballs: Double the meatball recipe and freeze half for future meals.
Simmer sauce while baking: Start the marinara sauce while the meatballs are in the oven to streamline the process.
Use a cookie scoop: Use a cookie scoop to portion out the meatballs quickly and evenly.
Preheat oven early: Preheat the oven while you mix the meatball ingredients to save time.
Substitute Ingredients For Italian Baked Meatballs Recipe
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder per clove for a similar taste.
ground beef - Substitute with ground turkey: Ground turkey is a leaner option with a similar texture.
ground pork - Substitute with ground chicken: Ground chicken is a leaner alternative that still provides a good texture.
italian seasoning - Substitute with herbes de Provence: This blend includes similar herbs like thyme, rosemary, and oregano.
salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor with an umami boost.
black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.
egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water as a binding agent.
parmigiano-reggiano - Substitute with grana padano: Grana Padano has a similar texture and flavor profile.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture.
basil - Substitute with oregano: Oregano offers a robust flavor that complements Italian dishes.
milk - Substitute with almond milk: Almond milk provides a similar liquid consistency for mixing.
red pepper flakes - Substitute with cayenne pepper: Use sparingly for a similar heat level.
tomatoes - Substitute with canned tomato sauce: Tomato sauce can provide a similar base for marinara.
tomato paste - Substitute with ketchup: Ketchup can add a similar concentrated tomato flavor.
italian seasoning - Substitute with pizza seasoning: Pizza seasoning includes similar herbs and spices.
basil - Substitute with thyme: Thyme offers a different but complementary herbaceous note.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different texture.
black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor.
sugar - Substitute with honey: Honey adds sweetness with a slight floral note.
parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor.
basil - Substitute with mint: Mint offers a fresh, aromatic flavor.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier flavor.
Best Way to Present Italian Baked Meatballs
Serve smaller portion sizes: Present the meatballs in a minimalist style, ensuring each plate has three perfectly round meatballs to maintain elegance and focus on quality.
Use decoration: Garnish the dish with finely chopped parsley and fresh basil leaves, strategically placed to add a touch of color and freshness.
Plate with precision: Use a ring mold to create a neat bed of pasta on the plate. Place the meatballs on top, ensuring they are evenly spaced and centered.
Sauce presentation: Drizzle the marinara sauce artistically around the meatballs and pasta, creating a visually appealing pattern that enhances the dish's aesthetics.
Add texture: Sprinkle freshly grated parmesan cheese over the meatballs and pasta, allowing it to melt slightly and add a rich, creamy texture.
Highlight ingredients: Place a small sprig of basil on top of each meatball to highlight the fresh herbs used in the recipe and add a pop of green.
Final touch: Lightly drizzle olive oil over the entire dish to give it a glossy finish and enhance the flavors with a subtle richness.
Essential Tools for Making Baked Meatballs
Medium-sized pan: Used for sautéing the onion and garlic until they are soft and fragrant.
Parchment paper: Lining the baking pan with this helps prevent the meatballs from sticking and makes for easier cleanup.
Large baking pan: Used to bake the meatballs in the oven.
Large bowl: Essential for mixing the ground meats with the other ingredients to form the meatball mixture.
Cooking oil spray: Sprayed on the meatballs to help them brown and get crispy in the oven.
Stove: Used to heat the pan for sautéing and simmering the sauce.
Oven: Preheated to 410 degrees F for baking the meatballs.
Broiler: Used in the last 2 minutes of cooking to get the meatballs crispy and browned.
Spoon: For stirring the sauce and occasionally tasting it to adjust seasoning.
Tablespoon: Used to measure out the meat mixture for each meatball.
Hands: For mixing the meatball ingredients and forming the meatballs.
Knife: For chopping the onion and garlic.
Cutting board: Provides a surface for chopping the onion and garlic.
Measuring cups: Used to measure out the milk, breadcrumbs, and cheese.
Measuring spoons: Used to measure out the seasonings and tomato paste.
Can opener: Necessary for opening the can of tomatoes.
Serving spoon: For serving the meatballs and sauce over pasta.
Pasta pot: Used to cook the pasta that will be served with the meatballs.
Colander: For draining the cooked pasta.
Grater: Used to grate the parmesan cheese for the meatball mixture and for garnishing.
How To Store and Freeze Baked Meatballs
- To store leftover meatballs, allow them to cool completely to room temperature before transferring to an airtight container. Refrigerate for up to 3-4 days.
- For longer storage, place the cooled meatballs on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. Once frozen, transfer the meatballs to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference. Frozen meatballs can be stored for up to 3 months.
- To reheat refrigerated meatballs, place them in a covered skillet or saucepan with a small amount of marinara sauce over low heat, stirring occasionally until heated through.
- For frozen meatballs, you can either thaw them overnight in the refrigerator or reheat them directly from frozen. To reheat from frozen, place the meatballs in a covered skillet or saucepan with marinara sauce over low heat, stirring occasionally. Increase the cooking time to allow the meatballs to thaw and heat through completely.
- Alternatively, you can reheat frozen meatballs in the oven. Preheat the oven to 350°F (175°C), place the meatballs in an oven-safe dish, and cover with foil. Bake for 15-20 minutes, or until heated through.
- When reheating, ensure that the internal temperature of the meatballs reaches 165°F (74°C) to ensure food safety.
How To Reheat Leftover Meatballs
Preheat your oven to 350°F (175°C). Place the meatballs in an oven-safe dish and cover with marinara sauce. Cover the dish with foil and bake for 15-20 minutes, or until the meatballs are heated through. This method helps to keep the meatballs moist and infuses them with extra flavor from the sauce.
For a quicker option, place the meatballs in a microwave-safe dish and cover with marinara sauce. Microwave on high for 1-2 minutes, or until heated through. Stir the meatballs halfway through the reheating process to ensure even heating. While this method is faster, it may result in slightly less moist meatballs compared to oven reheating.
If you prefer a crispy exterior on your reheated meatballs, heat a skillet over medium heat with a small amount of olive oil. Add the meatballs and cook, turning occasionally, until they are heated through and the exterior is crispy. This method works best for meatballs that have been stored separately from the sauce.
For a slow cooker option, place the meatballs and marinara sauce in a slow cooker and heat on low for 2-3 hours, or until the meatballs are heated through. This method is ideal for reheating large batches of meatballs and keeps them warm for an extended period, making it perfect for parties or gatherings.
If you have stored the meatballs and sauce separately, you can reheat them together in a saucepan on the stovetop. Place the meatballs and sauce in a saucepan over medium-low heat and simmer, stirring occasionally, until the meatballs are heated through. This method allows you to control the consistency of the sauce and easily add extra seasonings if desired.
Random Fact About Italian Baked Meatballs
A random fact about this recipe is that Parmigiano-Reggiano cheese, often referred to as parmesan, is a hard, granular cheese that originates from Italy and adds a rich, umami flavor to the meatballs.
Is Making Italian Baked Meatballs at Home Economical?
This Italian baked meatballs recipe is quite cost-effective for a household. Using a mix of ground beef and ground pork keeps the protein budget-friendly. Staples like onion, garlic, and breadcrumbs are inexpensive. The marinara sauce ingredients are pantry-friendly, and fresh herbs like basil and parsley add flavor without breaking the bank. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $20-$25.
Are Italian Baked Meatballs Healthy or Unhealthy?
The Italian baked meatballs recipe is a delicious and comforting dish, but it may not be the healthiest option due to several factors:
- The recipe uses a combination of ground beef and pork, which can be high in saturated fat and calories.
- The meatballs are made with breadcrumbs and Parmigiano-Reggiano cheese, adding more calories and carbohydrates to the dish.
- The marinara sauce contains added sugar, which can contribute to excessive sugar intake if consumed in large quantities.
- The recipe calls for frying the onions and garlic in olive oil, which can add extra fat and calories to the dish.
However, the recipe also includes some healthy ingredients, such as tomatoes, herbs, and spices, which provide essential nutrients and antioxidants.
To make this recipe healthier, you could try the following modifications:
- Use lean ground turkey or chicken instead of beef and pork to reduce the saturated fat content.
- Replace the breadcrumbs with almond flour or crushed oats to lower the carbohydrate content and increase the fiber.
- Reduce the amount of cheese used in the meatballs or opt for a lower-fat alternative like part-skim mozzarella.
- Skip the added sugar in the marinara sauce and let the natural sweetness of the tomatoes shine through.
- Instead of frying the onions and garlic, sauté them in a small amount of olive oil or use cooking spray to minimize added fat.
- Serve the meatballs with a side of steamed vegetables or a fresh salad to increase the nutrient density of the meal.
Editor's Thoughts on This Baked Meatball Recipe
This Italian baked meatballs recipe is a delightful blend of flavors and textures. The combination of ground beef and pork ensures a juicy and flavorful bite, while the Parmigiano-Reggiano and breadcrumbs add a rich, savory depth. The marinara sauce, with its hint of red pepper flakes and fresh basil, perfectly complements the meatballs, creating a harmonious dish. Baking the meatballs before simmering them in the sauce ensures they are both tender and slightly crispy. This recipe is well-balanced and sure to impress, making it a fantastic choice for a comforting, homemade Italian meal.
Enhance Your Italian Baked Meatballs Recipe with These Unique Side Dishes:
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Why trust this Italian Baked Meatballs Recipe:
This recipe combines the rich flavors of ground beef and ground pork with the aromatic blend of Italian seasoning and fresh basil. The Parmigiano-Reggiano adds a delightful depth, while the breadcrumbs ensure perfect texture. The homemade marinara sauce with crushed tomatoes and red pepper flakes brings a robust taste. Baked to perfection and finished with a broil for a crispy exterior, these meatballs are a testament to authentic Italian cooking. Trust this recipe for its balance of flavors and straightforward instructions, ensuring a delicious meal every time.
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