Name: Oven Baked Italian Meatballs Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Italian
Ingredients: 1/2 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp olive oil; 24 oz / 800 g crushed tomato (2 x standard cans); 3/4 cup chicken broth; 1 tsp red pepper (chili) flakes (optional); 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano); 1 tsp salt; Black pepper to taste; 1 lightly packed cup sliced white sandwich bread, torn into small pieces, crusts removed; ½ onion, grated (including juices) (yellow, brown or white); 14 oz / 400 g ground beef (beef mince); 3 oz / 100 g ground pork (mince) or substitute with ground beef; 1 egg; ¼ cup fresh parsley, finely chopped; 2 garlic cloves, minced; ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated; ¾ tsp salt; ¼ tsp black pepper; Olive oil spray (or other oil spray); Fresh parsley, chopped; Parmigiano-Reggiano or parmesan, freshly grated; Spaghetti or other pasta of choice

Introduction

Oven Baked Italian Meatballs are a delicious and easy way to enjoy classic Italian flavors without the fuss of frying. Baked tender and juicy, these meatballs simmer in a rich tomato sauce, perfect for serving over pasta or in a hearty sandwich. This recipe offers a simple, hands-on approach for home cooks seeking comfort food with authentic taste.

A white square baking dish with blue rim holds bright red tomato sauce inside, with golden brown meatballs resting on a metal rack above the sauce. The meatballs are sprinkled with green chopped herbs and look juicy with a slight shine. A wooden spoon with some sauce on it lies inside the dish on the left side. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 onion, finely chopped

2 garlic cloves, minced

1 tbsp olive oil

24 oz / 800 g crushed tomato (2 x standard cans)

3/4 cup chicken broth

1 tsp red pepper (chili) flakes (optional)

2 tsp dried Italian herb mix (parsley, basil, thyme, oregano)

1 tsp salt + black pepper

1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed

½ onion, grated – including juices (yellow, brown or white)

14 oz / 400 g ground beef (beef mince)

3 oz / 100 g ground pork (mince) or substitute with ground beef

1 egg

¼ cup fresh parsley, finely chopped

2 garlic cloves, minced

¼ cup Parmigiano-Reggiano (or parmesan), freshly grated

¾ tsp salt

¼ tsp black pepper

Olive oil spray (or other oil spray)

Fresh parsley, chopped (for garnish)

Parmigiano-Reggiano or parmesan, freshly grated (for garnish)

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: In a 30 x 25 cm (12 x 10″) ovenproof pan, combine the finely chopped onion, minced garlic, and 1 tablespoon olive oil. Spread out evenly and bake for 8 minutes to start the sauce base.

Step 3: Remove the pan from the oven and add crushed tomatoes, chicken broth, red pepper flakes (if using), dried Italian herbs, salt, and black pepper. Stir to combine.

Step 4: Place a rack over the pan with the sauce.

Step 5: Increase the oven temperature to 200°C (390°F).

Step 6: In a large bowl, mix the torn bread pieces with grated onion and its juices. Let it sit for 3 minutes until the bread disintegrates into a mush. Add a splash of milk or water if needed.

Step 7: Add ground beef, ground pork (or additional beef), egg, chopped parsley, minced garlic, grated parmesan, salt, and black pepper to the bread mixture. Use your hands to mix everything thoroughly.

Step 8: Shape generously heaped tablespoons of the mixture into firm meatballs. You should get about 20 meatballs. Avoid making them too small.

Step 9: Place the meatballs on the rack over the sauce-filled pan, so their juices will drip into the sauce while baking.

Step 10: Spray the meatballs generously with olive oil spray.

Step 11: Bake the meatballs for 20 minutes. For extra browning, switch the oven to grill/broil on high and cook for 2 more minutes at the end.

Step 12: Transfer the meatballs from the rack into the sauce, stirring gently to coat them.

Step 13: Serve hot with spaghetti or your favorite pasta, garnished with fresh parsley and grated parmesan.

Tips & Variations

Use a mix of beef and pork for a juicier and more flavorful meatball, but ground beef alone works well too.

Soaking the bread in grated onion juice helps keep the meatballs moist; if your bread seems dry, add a little milk or water.

For a spicier version, increase chili flakes or add a pinch of cayenne pepper.

Leftover sauce can be used the next day as a base for pasta or a meatball sub sandwich.

FAQs

Can I use only ground beef for this recipe?

Yes, you can substitute all the pork with ground beef if you prefer. The meatballs will still be delicious, though using a mix adds extra flavor and texture.

Do I need to use the oven rack when baking the meatballs?

Using the rack allows the meatballs to cook evenly and lets their juices drip into the sauce, enhancing the flavor. If you don’t have a rack, you can bake them directly in the sauce, but the texture may be slightly different.