Baked Meatballs are one of the most versatile dishes that you can make. They are delicious, easy to prepare, and can be enjoyed as a main course or as an appetizer. The best part is that you can make them in advance and store them for later use. In this blog post, we will explore how to make perfect baked meatballs that are juicy, tender, and flavorful.
I remember the first time I made baked meatballs like it was yesterday. It was a cold winter day, and I was in the mood for something warm and comforting. I didn't want to spend too much time in the kitchen, but I still wanted something delicious. That's when I remembered my friend's recipe for baked meatballs.
I quickly gathered the ingredients and got to work. As I mixed the meat, breadcrumbs, and spices together, I felt a sense of excitement. I couldn't wait to taste the finished product. The aroma of the meatballs baking in the oven filled the house, and my mouth watered in anticipation.
When the timer went off, I carefully pulled the baking sheet out of the oven and admired the golden brown meatballs. I eagerly took a bite, and the flavor exploded in my mouth. They were juicy, tender, and bursting with flavor.
From that day on, baked meatballs became a regular meal in my household. They were perfect for busy weeknights, and I loved how I could make them in advance and store them for later use. Baked meatballs quickly became a go-to recipe in my kitchen, and I always felt a sense of comfort when I made them.
- 1 pound ground beef or pork
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- ¼ cup chopped parsley
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
How to make it:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the ground meat, breadcrumbs, parmesan cheese, parsley, garlic, egg, salt, and pepper until well combined.
Roll the mixture into 1 ½-inch balls and place them on the prepared baking sheet.
Bake the meatballs for 20-25 minutes or until they are golden brown and cooked through.
How to store it:
You can store baked meatballs in an airtight container in the refrigerator for up to 4 days.
How to refrigerate it:
If you want to freeze the meatballs, let them cool completely and then place them in a single layer on a baking sheet. Freeze them for 1-2 hours, then transfer them to a freezer-safe container or bag. Baked meatballs can be frozen for up to 3 months.
How to reheat it:
To reheat baked meatballs, preheat the oven to 350°F (175°C) and place the meatballs on a baking sheet. Bake them for 10-15 minutes or until heated through.
Tips to make it more delicious:
- Use a combination of ground beef and pork for a more flavorful meatball.
- Add grated onion or chopped bell pepper to the meat mixture for extra flavor and moisture.
- Brush the meatballs with a mixture of olive oil and honey before baking for a sweet and sticky glaze.
- Serve the meatballs with marinara sauce, BBQ sauce, or tzatziki sauce for dipping.
Can I use ground turkey or chicken instead of beef or pork?
Yes, you can substitute ground turkey or chicken for the beef or pork in this recipe.
Can I use gluten-free breadcrumbs?
Yes, you can use gluten-free breadcrumbs in this recipe.
Can I use a different type of cheese?
Yes, you can use a different type of grated cheese, such as cheddar or pecorino romano.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley instead of fresh
Baked meatballs are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make, store, and reheat, making them perfect for meal prep. By following this recipe and tips, you can make perfect baked meatballs every time.
- 1 Tablespoon olive oil
- ½ cup onion, finely diced
- 3 cloves minced garlic
- ⅓ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated from a block
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ⅓ cup milk
- 1 large egg
- 1 lbs. ground beef
- ½ lb. ground pork
Sauce + Cheese
- 32 oz marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh Parsley, to garnish
- Preheat oven to 375 degrees.
- Heat olive oil in a small skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 1 more minute. Set aside and let cool.
- Combine the breadcrumbs, Parmesan cheese, oregano, salt, and pepper and set aside.
- Crack an egg in a small bowl and whisk it. Add the milk and whisk to combine.
- Combine the dry mixture with the wet mixture to form a smooth paste. Mix in the onions and garlic. (This is called a panade and keeps the juiciness and flavor intact while the meatballs cook.)
- Add the meat to a large bowl and top with the panade. Use your hands and gently mix until just combined. Don’t overwork the meat or the meatballs will be tough.
- Roll into 1 ½ inch meatballs.
- Pour ¾ of the marinara sauce on the bottom of a 9x13 inch casserole dish. Add the meatballs. Spoon remaining sauce over the top.
- Cover and bake for 30 minutes.
- Uncover and top with cheese. Bake 15 more minutes. Broil for additional 1-2 minutes at the end if desired. Use a paper towel to carefully dab off any excess grease on the top. Sprinkle with parsley and serve.
- To save time, you can skip sautéing the onions and garlic. Doing so creates a more subtle texture and flavor, particularly for picky eaters.
- Ground sausage and/or ground veal may also be used.
- The internal temperature of meatballs should be 160 degrees before serving.
- Be sure to serve this with a side of my garlic bread with cheese or my incredible No Knead Bread!
- Try my recipe for Turkey Meatballs next!