Baked Meatballs

Tender, juicy meatballs baked in a hot oven and finished in a quick homemade marinara. They cook hands-off while the sauce simmers, so the whole dinner comes together in about 30 minutes.

Course Dinner

Cuisine American, Italian

Keyword baked meatball recipe, baked meatballs, how to bake meatballs, oven baked meatballs in sauce

Prep Time 15

Cook Time 25

Chilling Time (optional) 1

Total Time 1 40

Servings people

Calories 385kcal

Author Blair Lonergan

Ingredients

For the Meatballs

1 lb. ground “meatloaf mix” (a combination of ground beef, pork, and veal) (see my note below for substitutions)
¼ cup Italian-style bread crumbs
1 large egg, lightly beaten
2 tablespoons milk
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil (or sub with ½ teaspoon dried basil)
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

For the Sauce

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced (about 2 teaspoons)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
¼ cup water
2 tablespoons packed light brown sugar (reduce to 1 tablespoon for a less-sweet sauce)
3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley flakes)
3 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
1 teaspoon kosher salt, plus more to taste
¾ teaspoon Italian seasoning
¼ teaspoon ground black pepper
Optional, for serving: cooked pasta, bread, additional fresh herbs, additional Parmesan cheese

Instructions

Make the Meatballs

In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients, being careful not to over-mix. If time allows, cover the bowl and chill for about 1 hour. This is optional, but it makes the meatballs easier to shape.

Bake the Meatballs

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Use a scoop to shape the meat mixture into 1 ½-inch balls, rubbing your hands with a little olive oil to keep the meat from sticking. Arrange the meatballs in a single layer with space between them.
Bake uncovered for 10 to 12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer. Do not flip them.

Make the Sauce

While the meatballs bake, heat the olive oil in a Dutch oven or large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and tomato paste; cook and stir for 1 minute. Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt, Italian seasoning, and pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 to 15 minutes. Taste and season with additional salt, pepper, or sugar if needed.
Add the baked meatballs to the sauce. Cook, stirring occasionally, for about 2 to 3 more minutes so that the meatballs can absorb the flavors from the sauce.

Video

Notes

Meat substitutions: The "meatloaf mix" blend of beef, pork, and veal gives the best flavor, but you can use a 50/50 blend of beef and pork, all ground beef, ground turkey, ground chicken, Italian sausage, or ground pork. Keep the total at 1 lb. and around 85% lean. Cook chicken or turkey meatballs to 165°F instead of 160°F.
Don't skip the milk. It combines with the breadcrumbs to form a panade, which keeps the meatballs tender instead of dense.
Mix gently. Overworking the meat is the most common cause of dry, tough meatballs.
Sauce shortcut: Skip the homemade marinara and toss the baked meatballs with a jar of your favorite store-bought sauce.
Yield: 1 lb. of meat makes about 21 meatballs. Double the recipe and use two sheet pans if you need more.
Baking from frozen: Bake raw frozen meatballs straight from the freezer at 425°F, adding about 5 to 7 minutes and checking for an internal temperature of 160°F.
Storage: Refrigerate leftovers in the sauce for 3 to 4 days, or freeze cooked meatballs for up to 3 months. Reheat gently over low heat.

Nutrition