Juicy Italian Baked Meatballs (Printer-Friendly)
Italian-style meatballs baked with herbs in a rustic tomato sauce for a hearty and satisfying meal.
# What You’ll Need:
→ Meatballs
01 -
1.1 pounds ground beef
02 -
0.5 cups fresh breadcrumbs
03 -
0.33 cups grated Parmesan cheese
04 -
0.25 cups whole milk
05 -
1 large egg
06 -
0.25 cups finely chopped onion
07 -
3 garlic cloves, minced
08 -
0.25 cups chopped fresh parsley or basil
09 -
1 teaspoon dried Italian herbs
10 -
0.75 teaspoons kosher salt
11 -
0.5 teaspoons ground black pepper
12 -
2 tablespoons extra virgin olive oil, for coating
→ Tomato Sauce
13 -
1 tablespoon extra virgin olive oil
14 -
0.5 cups finely chopped onion
15 -
4 garlic cloves, minced
16 -
1 can crushed tomatoes (28 ounces)
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2 tablespoons tomato paste
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1 teaspoon dried Italian herbs
19 -
0.25 teaspoons crushed red pepper flakes
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1 teaspoon granulated sugar
21 -
0.75 teaspoons kosher salt
22 -
0.5 teaspoons ground black pepper
23 -
2 tablespoons chopped fresh parsley or basil
24 -
0.25 teaspoon aluminum-free baking soda (optional, for acidity balance)
# Steps to Make This:
01 -
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, onion, garlic, parsley, Italian herbs, salt, and pepper. Mix gently by hand just until incorporated.
02 -
With lightly oiled hands, roll portions of mixture into meatballs about 1.5 inches in diameter and set on a tray.
03 -
Place meatballs in a single layer on a rimmed baking sheet lined with parchment. Brush or spray lightly with olive oil, ensuring even spacing to prevent steaming.
04 -
Transfer baking sheet to a preheated oven at 410°F. Bake for 12 minutes, or until meatballs are cooked through. Broil on high for 2 additional minutes to enhance browning.
05 -
While the meatballs bake, heat olive oil in a large skillet over medium heat. Sauté onion for 2-3 minutes, then add garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, Italian herbs, red pepper flakes, sugar, salt, and black pepper. Simmer sauce for 10 minutes, stirring occasionally.
06 -
If desired, add baking soda to sauce and stir well to reduce acidity.
07 -
Transfer baked meatballs with all pan juices into the simmering sauce. Add parsley or basil. Simmer gently for 2-3 minutes to infuse flavors without overcooking meatballs.
08 -
Ladle meatballs and sauce over pasta, vegetables, or bread as desired. Garnish with additional Parmesan or herbs if preferred.
# Additional Notes:
01 -
Avoid overmixing the meatball mixture to maintain a tender texture.
02 -
A pinch of sugar or baking soda in the sauce balances tomato acidity.