Baked Italian Meatballs
Juicy baked Italian meatballs made with beef and pork, topped with marinara sauce and melted mozzarella. Perfect for pasta, subs, or a comforting family dinner.
Servings 6
Equipment
- 9x13 Baking Dish
- Cheese Grater
- Mixing Bowls
Ingredients
- 1 tbsp Olive Oil
- 1/2 cup Onion Finely Diced
- 3 Garlic Cloves Minced
- 1/3 cup Italian Breadcrumbs
- 1/2 tsp Oregano Dried
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/3 cup Milk
- 1 Large Egg
- 1 lb. Ground Beef Lean
- 1/2 lb. Ground Pork Lean
- 32 oz Marinara Sauce
- 2 cup Mozzarella Cheese Shredded
- Fresh Parsley to Garnish
Instructions
- 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, oregano, salt, pepper, and milk let sit for 5 minutes.
- Combine the breadcrumbs mixture with the onion and garlic. Add an egg and mix well.
- Add the meat to a large bowl and top with the breadcrumb mixture. 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 ¼ of the marinara sauce on the bottom of a 9×13 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 an 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.
Notes
- You can use Italian sausage instead of ground pork for extra flavor.
- Do not overmix the meat to keep the meatballs tender.
- These meatballs freeze well for up to 3 months.
- Serve with homemade marinara sauce for best results.