Baked Italian Meatballs 3 Recipe

I absolutely love this recipe because it combines the savory richness of ground beef and pork with the comforting warmth of Italian herbs and marinara sauce, making it the perfect cozy dish for any occasion. Plus, the hands-on process of mixing and forming the meatballs is super therapeutic, giving me those nostalgic food memories while creating something deliciously satisfying!

Creating these Baked Italian Meatballs is a pleasure because they showcase the perfect flavor combination. A mixture of ground beef and pork makes for a rich-tasting meatball, and the addition of breadcrumbs and grated Parmesan cheese gives it a delightful texture.

But what really sets the meatball apart is the combination of garlic, onion, and fresh parsley. You might not think of meatballs as having a “savory profile,” but these do.

And the marinara sauce? It just makes it that much better.

Ingredients

Ground Beef and Pork:
These proteins not only deliver robust flavors but also serve as the main sources of textures and nutrients.

Breadcrumbs:
Soak up moisture, assist in binding the meatballs, and contribute to a tender texture.

Parmesan Cheese:
Imparts a nutty, savory richness and boosts umami flavor.

Eggs:
Provide richness and serve as a binder to hold the meatball together.

Garlic:
Delivers aromatic intensity and a quintessential Italian flavor.

Onion:
Imparts sweetness and moisture, achieving a balance of flavors and textures.

Parsley:
Liven the dish with brightness and a dash of green.

Italian Seasoning:
A mixture of herbs that gives a genuine Italian flavor.

Ingredient Quantities

• 1 pound ground beef
• 1 pound ground pork
• 2/3 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 3 cups marinara sauce

Instructions

1. Set your oven to a temperature of 400°F (200°C) and place parchment paper on a baking sheet.

2. In a big mixing bowl, mix the ground beef and ground pork.

3. Combine the breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped onion, and chopped fresh parsley with the meat mixture.

4. In a separate small bowl, combine egg and milk and beat together, then pour into the meat mixture.

5. In the prepared mixture, incorporate the Italian seasoning, salt, black pepper, and red pepper flakes. Then, combine everything meticulously with either your hands or a sturdy spoon until the mixture feels well integrated.

6. Form the combination into meatballs that are
1.5 inches in diameter and set them onto the baking sheet you have ready.

7. In the preheated oven, bake the meatballs for 20 minutes or until they’ve achieved a lovely brown color and are cooked all the way through.

8. In the meantime, heat the large pot of marinara sauce over medium heat.

9. When the meatballs have finished cooking, move them to the pot where the marinara sauce is and let them simmer with the sauce for 10 more minutes. This not only adds flavor to the meatballs but also gives the sauce a chance to become one with the meatballs.

10. Hot meatballs, served with the optional garnishes of extra Parmesan cheese and parsley, make for a delightful finish to this recipe. Enjoy the fruits of your labor!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl
6. Measuring cups
7. Measuring spoons
8. Sturdy spoon or hands for mixing
9. Knife
10. Cutting board
11. Large pot
12. Stove
13. Spatula or slotted spoon for transferring meatballs

FAQ

• Can I use only ground beef instead of a mix of beef and pork?Definitely, you can utilize exclusively ground beef, but the combination of beef and pork amplifies the taste and juiciness of the meatballs.
• What can I substitute for breadcrumbs?As a gluten-free option, you may use any of the following: crushed crackers, oats, or almond flour.
• Can I freeze the meatballs?Absolutely, they can be frozen. After baking, allow them to cool completely before placing them in a single layer on a baking sheet. When they’re frozen solid, move them to a freezer bag. Then, when you’re ready to eat, simply reheat them in a rich marinara sauce.
• Do I have to cook the meatballs in marinara sauce?Optional, but enhancing flavor and keeping them moist can be accomplished by simmering them in sauce.
• Is there a substitute for Parmesan cheese?If you’re seeking a non-dairy alternative, you could use Pecorino Romano or nutritional yeast.
• What if I don’t have Italian seasoning?Using dried basil, oregano, thyme, and rosemary, you can create a quick blend perfect for seasoning.

Substitutions and Variations

Substitutes for breadcrumbs: Use crushed crackers or panko as alternatives.
For Parmesan cheese: Use Pecorino Romano cheese or nutritional yeast for a dairy-free alternative.
For milk: Substitute with almond milk or water for a non-dairy alternative.
If fresh parsley is unavailable: Use fresh basil or fresh oregano if you desire.
For marinara sauce: Substitute with tomato sauce or your own seasoned tomato puree.

Pro Tips

1. Sauté the onions and garlic Before adding the onions and garlic to the meat mixture, sauté them in a bit of olive oil until they are translucent. This enhances their sweetness and adds a deeper flavor to the meatballs.

2. Chill the meat mixture After mixing all the ingredients together, chill the meat mixture in the fridge for about 30 minutes. This makes it easier to shape the meatballs and helps them hold their shape while baking.

3. Use a small ice cream scoop To ensure uniform meatballs, use a small ice cream scoop or cookie scoop. This results in evenly sized meatballs that cook at the same rate.

4. Finish under the broiler For an additional layer of flavor, after the meatballs have baked, place them under the broiler for a minute or two. This gives them a nice crust before adding them to the marinara sauce.

5. Mix meats wisely When combining the beef and pork, do so gently and avoid over-mixing. This prevents the meatballs from becoming dense and ensures they remain tender and juicy.