Description
These Oven Baked Italian Meatballs are a classic Italian-inspired dish featuring a juicy blend of ground beef and pork, herbs, garlic, and parmesan, baked to perfection and simmered in a rich, homemade tomato sauce. Perfectly seasoned and tender, they’re ideal for a comforting meal served with pasta or crusty bread.
Ingredients
Scale
Tomato 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 of sliced white sandwich bread, torn into small pieces, crusts removed
- ½ onion, grated (yellow, brown or white), including juices
- 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 Garnish
- Fresh parsley, chopped
- Parmigiano-Reggiano or parmesan, freshly grated
Instructions
- Prepare the tomato sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the finely chopped half onion and minced garlic cloves and sauté until soft and fragrant. Stir in the crushed tomatoes, chicken broth, red pepper flakes (if using), dried Italian herb mix, salt, and black pepper. Simmer the sauce gently while you prepare the meatballs to allow flavors to meld.
- Make the meatball mixture: In a large bowl, soak the torn bread pieces briefly in water, then squeeze out excess moisture. Add the grated onion with its juices, ground beef, ground pork (or extra ground beef if substituting), egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and black pepper. Mix everything gently but thoroughly until well combined, being careful not to overwork the mixture, which can make meatballs tough.
- Form and bake the meatballs: Preheat your oven to 375°F (190°C). Spray a baking sheet with olive oil spray to prevent sticking. Shape the meat mixture into meatballs, about the size of golf balls, and place them evenly spaced on the baking sheet. Lightly spray the tops with olive oil spray as well. Bake for about 25-30 minutes or until they are cooked through and golden brown.
- Combine meatballs with sauce and serve: Carefully transfer the baked meatballs into the simmering tomato sauce. Let them simmer together for about 5 minutes to absorb the sauce flavors. Serve hot, garnished with chopped fresh parsley and additional grated Parmigiano-Reggiano. These meatballs go perfectly with pasta, polenta, or a fresh crusty bread.
Notes
- Note 1: Using white sandwich bread without crust helps to tenderize the meatballs and add moisture.
- Note 2: Ground pork adds extra flavor and juiciness, but can be substituted with all beef if preferred.
- Note 3: Fresh parsley brings brightness and enhances the Italian flavor profile.
