Description
This Oven Baked Italian Meatballs recipe offers a delicious and easy way to enjoy tender, flavorful meatballs simmered in a rich tomato sauce. Baked in the oven to perfection, the meatballs are juicy and paired beautifully with a classic Italian sauce infused with herbs and spices. Ideal for serving with pasta, this dish brings traditional Italian comfort food to your table with minimal fuss and maximum taste.
Ingredients
Scale
Sauce
- 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
Meatballs
- 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)
To Serve
- Fresh parsley, chopped
- Parmigiano-Reggiano or parmesan, freshly grated
- Spaghetti or other pasta of choice
Instructions
- Prepare the Sauce Base: Preheat your oven to 180°C (350°F). In a baking pan approximately 30 x 25 cm (12 x 10 inches), combine the finely chopped onion, minced garlic, and olive oil. Spread evenly and bake for 8 minutes to soften the aromatics.
- Mix Sauce Ingredients: Remove the pan from the oven and add crushed tomatoes, chicken broth, red pepper flakes (if using), dried Italian herb mix, salt, and black pepper. Stir well to combine the sauce ingredients thoroughly.
- Set Up for Baking Meatballs: Place a rack over the baking pan containing the sauce to allow juice from the meatballs to drip into the sauce while cooking.
- Prepare Meatball Mixture: Increase the oven temperature to 200°C (390°F). In a large bowl, combine sliced bread and grated onion with its juices. Let sit for about 3 minutes to allow the bread to absorb the moisture, softening into a mushy texture. If needed, add a splash of milk or water to aid the process.
- Add Remaining Meatball Ingredients: Add ground beef, ground pork (or additional beef), egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and black pepper to the bread mixture. Use your hands to mix everything thoroughly and evenly.
- Form the Meatballs: Shape the mixture into generously heaped tablespoons, rolling into firm balls. The recipe should yield approximately 20 meatballs. Avoid making them too small so they cook evenly without drying out.
- Arrange Meatballs and Prepare for Baking: Place the formed meatballs evenly spaced on the rack above the sauce. This allows juices from the meatballs to drip into the sauce below, enhancing its flavor.
- Oil and Bake the Meatballs: Generously spray the meatballs with olive oil spray to help them brown and retain moisture. Bake in the oven for 20 minutes until cooked through.
- Finish with Broil (Optional): For an extra golden, browned crust, optionally broil (grill) the meatballs on high for 2 minutes at the end of baking.
- Combine Meatballs with Sauce: Using tongs or a spatula, transfer the baked meatballs into the sauce in the pan, stirring gently to coat them evenly with the flavorful sauce.
- Serve: Serve the meatballs and sauce over cooked spaghetti or pasta of your choice. Garnish with freshly chopped parsley and grated Parmigiano-Reggiano for a fresh, savory finish.
Notes
- Note 1: Removing crusts from the bread helps create a finer texture in the meatballs.
- Note 2: Ground pork can be replaced with extra ground beef if preferred.
- Note 3: Fresh parsley adds bright flavor; you can adjust the amount to taste.
- Note 4: The pan size specified helps the sauce cook evenly and accommodate the rack properly.
- If bread does not soften sufficiently when mixed with grated onion juice, add a small splash of milk or water to help disintegrate the bread.
- Broiling at the end is optional but recommended for an appealing browned crust on the meatballs.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Italian meatballs, oven baked meatballs, Italian sauce, baked meatballs recipe, dinner, comfort food, pasta sauce
