Baked Meatballs
Comforting meatballs, flavorful marinara, and oozing cheese come together in this easy and satisfying dish, perfect for family gatherings or weeknight dinners.
Ingredients
Meatballs
- 1 Tablespoon olive oil adds moisture
- 1/2 cup onion, finely diced provides sweetness
- 3 cloves minced garlic enhances flavor
- 1/3 cup Italian breadcrumbs binds the mixture
- 1/4 cup Parmesan cheese, grated from a block adds savory depth
- 1/2 teaspoon dried oregano brings herbal notes
- 1 teaspoon kosher salt enhances overall flavor
- 1/2 teaspoon pepper adds mild heat
- 1/3 cup milk keeps meatballs moist
- 1 large egg binds ingredients
- 1 lbs. ground beef provides heartiness
- 1/2 lb. ground pork adds tenderness
Sauce + Cheese
- 32 oz marinara sauce forms the base
- 2 cups shredded mozzarella cheese melts for a creamy finish
- to taste Fresh Parsley to garnish, adds color and freshness
Instructions
Preparation
- Preheat your oven to 375 degrees.
- Heat the olive oil in a small skillet over medium heat. Add the finely diced onions, and stir for about 5 minutes until softened and translucent. Incorporate garlic at the last minute, then set aside to cool.
- In a separate bowl, mix the Italian breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, and pepper. Combine thoroughly.
- Whisk together the egg in a small bowl, then add the milk, mixing until combined.
- Combine the dry mixture with the egg and milk mixture to create a smooth paste, then fold in the cooled onions and garlic.
- In a large bowl, combine ground beef and ground pork. Add the panade, and gently mix until just blended.
- Shape the mixture into 1 ½ inch meatballs.
Cooking
- Pour about ¾ of the marinara sauce onto the bottom of a casserole dish. Place the meatballs in the dish and ladle the remaining sauce over them.
- Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle mozzarella cheese over the meatballs. Bake uncovered for an additional 15 minutes.
- For a golden finish, turn on the broiler for the last 1-2 minutes and watch closely.
- Blot away excess grease with a paper towel before serving, and sprinkle with fresh parsley.
Notes
To maintain meatball tenderness, avoid overmixing. Let the onion and garlic mixture cool before adding it to the meat to prevent cooking the egg.