Juicy Italian Baked Meatballs in a rustic tomato sauce are soft and tender. You’ll love this easy recipe!
It may be hard to get the texture and taste right out of a humble meatball, but I’m here to tell you it’s super easy. Dry Meatballs are a thing of the past, and that homemade Marinara sauce is crazy good.
- EASY MEATBALL RECIPE
- HOW TO MAKE BAKED MEATBALLS
- WHY ARE MY MEATBALLS TOUGH?
- BUT CAN YOU BAKE MEATBALLS INSTEAD OF FRY?
- WHAT TEMPERATURE DO MEATBALLS NEED TO BE COOKED AT?
- MARINARA SAUCE
- WHAT TO SERVE WITH BAKED MEATBALLS
- MORE MEATBALL RECIPES
- Italian Baked Meatballs Recipe
EASY MEATBALL RECIPE
There’s nothing more cathartic than rolling meatballs, and nothing easier than giving them to your oven to cook through and brown while your sole focus is creating a rich and rustic sauce. This is the case here.
The best meatballs are tender, baked and browned in a hot oven to seal in all the juices. Simmered in robust sauce for a couple of minutes ensures they soak up all of those saucy flavours, this is an easy dinner recipe that will be a hit with your family!
HOW TO MAKE BAKED MEATBALLS
Meatballs are hard to master for some people. It’s easier to buy cooked meatballs in throw them in a bottled sauce. However, great meatballs start with a great meat mix.
There are two key elements crucial to a good meatball recipe:
- Texture
- Flavour
Baked meatballs are well-seasoned first to get the flavours started, including aromatics such as onion and garlic. Herbs are just as important to get those classic Italian flavours in each bite. Our recipe calls for fresh parsley or basil, purely taking seasonal availability into account. Feel free to mix it up with your own favourite combination.
WHY ARE MY MEATBALLS TOUGH?
Using milk is the secret to getting juicy, moist meatballs every single time. The same method we use for our Meatloaf recipe. An egg is also added to bind the meat, breadcrumbs and parmesan together, making them light and spongy.
The next step is mixing your meat mixture until the ingredients are just incorporated with your hands. Use gloves if you have an aversion to touching raw meat, or mix lightly with a wooden spoon. Full pieces of ground meat should still be visible.
Roll your meatballs with lightly oiled hands to prevent the meat from sticking to your fingers, while adding a little extra moisture into each meatball. Alternatively, you can spray meatballs generously with cooking oil spray.
BUT CAN YOU BAKE MEATBALLS INSTEAD OF FRY?
Absolutely! For perfectly browned baked meatballs, space them out in a single layer on a baking sheet, being careful not to overcrowd the pan. You want to avoid them steaming.
WHAT TEMPERATURE DO MEATBALLS NEED TO BE COOKED AT?
Bake meatballs in a preheated oven at 410°F (or 210°C) and bake for 12 minutes, or until just cooked though. Broil (grill) on high heat in the last 2 minutes of cooking time to get them nicely browned.
MARINARA SAUCE
Our sauce recipe is easy, starting with onion and garlic to get those aromatics in. Simmer tomatoes along with tomato paste, herbs, chili flakes, salt and pepper. Add a pinch of sugar to cut through some of the bitterness, or use 1/4 teaspoon of aluminium free baking soda to help neutralise the acid.
Add baked meatballs into the sauce along with any pan juices for added flavour, simmering for only a couple of minutes to avoid overcooking them. You want to get those flavours in the sauce absorbing evenly into the meat. Marinara sauce forms the flavorful base of another iconic dish: Chicken Parmesan . Its rich, tangy notes bring the perfect touch to this Italian classic!
WHAT TO SERVE WITH BAKED MEATBALLS
Serve oven baked meatballs over spaghetti or zucchini noodles; mashed potatoes or buttery mashed cauliflower ; or with crusty bread!
MORE MEATBALL RECIPES
Cheesy Meatballs Swedish Meatballs Teriyaki Meatballs Turkey Meatballs with Garlic and Pesto
Creamy Pasta Carbonara
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IngredientsUSMetric1x2x3x
- ▢ 3 tablespoons olive oil
- ▢ 1 onion finely chopped
- ▢ 4 cloves garlic minced
MEATBALLS
- ▢ 1/2 pound ground beef mince
- ▢ 1/2 pound ground pork mince or beef
- ▢ 2 teaspoons Italian seasoning
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon cracked pepper
- ▢ 2 large eggs
- ▢ 1/2 cup Parmigiano-Reggiano freshly grated parmesan cheese
- ▢ 1/2 cup breadcrumbs
- ▢ 2 tablespoons fresh basil or parsley, finely chopped
- ▢ 1/4 cup milk
MARINARA SAUCE:
- ▢ 1/4 teaspoon red pepper flakes crushed, optional – adjust to your preference
- ▢ 28 oz crushed tomatoes
- ▢ 2 tablespoons tomato paste
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 tablespoon fresh basil parsley, finely chopped
- ▢ 1/2 teaspoon salt
- ▢ 1/4 teaspoon cracked black pepper
- ▢ 1/2 teaspoon sugar
TO SERVE
- ▢ 1 pinch fresh parsley chopped
- ▢ 1 pinch fresh basil chopped
- ▢ 1 tablespoon Parmigiano Reggiano or parmesan cheese or freshly grated
Instructions
- Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.
BAKED MEATBALLS
- Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.
- In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, eggs, cheese, breadcrumbs and basil (or parsley). Mix the milk into the meat mixture with your hands until all of the ingredients are just combined (don’t over mix or meatballs will be hard/tough).*
- Lightly oil your hands with cooking oil to prevent the meat from sticking to your fingers. Scoop out 1 tablespoonful of meat per meatball and roll into balls, placing meatballs on a lined baking pan as you go.
- Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
- Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned. While meatballs are baking, make your sauce.
SAUCE
- 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. Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.
- Transfer baked meatballs and pan juices into the sauce. Stir to evenly coat and let simmer for about 2-3 minutes to let the sauce infuse into the meat and completely cook the meatballs.
- Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Italian Baked Meatballs
Ingredients
- 3 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
MEATBALLS
- 1/2 pound ground beef mince
- 1/2 pound ground pork mince or beef
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 2 large eggs
- 1/2 cup Parmigiano-Reggiano freshly grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons fresh basil or parsley, finely chopped
- 1/4 cup milk
MARINARA SAUCE:
- 1/4 teaspoon red pepper flakes crushed, optional - adjust to your preference
- 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh basil parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon sugar
TO SERVE
- 1 pinch fresh parsley chopped
- 1 pinch fresh basil chopped
- 1 tablespoon Parmigiano Reggiano or parmesan cheese or freshly grated
Instructions
- Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.
BAKED MEATBALLS
- Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.
- In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, eggs, cheese, breadcrumbs and basil (or parsley). Mix the milk into the meat mixture with your hands until all of the ingredients are just combined (don’t over mix or meatballs will be hard/tough).*
- Lightly oil your hands with cooking oil to prevent the meat from sticking to your fingers. Scoop out 1 tablespoonful of meat per meatball and roll into balls, placing meatballs on a lined baking pan as you go.
- Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
- Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned. While meatballs are baking, make your sauce.
SAUCE
- 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. Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.
- Transfer baked meatballs and pan juices into the sauce. Stir to evenly coat and let simmer for about 2-3 minutes to let the sauce infuse into the meat and completely cook the meatballs.
- Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.
Notes
Nutrition
Thank You! https://cafedelites.com/baked-meatballs/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
