Italian Style Baked Meatballs Recipes
OVEN BAKED ITALIAN MEATBALLS
Soft, juicy, extra tasty Oven Baked Italian Meatballs AND tomato sauce, made entirely in the oven! By baking the meatballs on a rack placed on top of the baking dish with the sauce in it, the meatball juices drips into the sauce (extra flavour!), the underside of the meatballs are partially "steamed" which makes them juicier, they aren't sitting in a pool of oil and the meatballs stay nice and round! See recipe notes for using the recipe SCALER (hover over servings). Recipe video below!
Provided by Nagi
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 180C/350F.
- Place onion, garlic and olive oil in a (approx) 30 x 25 cm / 12 x 10" pan (Note 4). Mix, spread out, then bake for 8 minutes. (Start the meatballs)
- Remove from oven, add remaining Sauce ingredients. Mix.
- Place rack on top of pan.
- Turn oven up to 200C/390F.
- Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread, set aside for 3 minutes. Bread should disintegrate into mush - if not, add a splash of milk or water to help it along.
- Add all the remaining Meatball ingredients except oil spray. Use you hands to mix well.
- Measure out very generously heaped tablespoons and roll into firm balls. It should make around 20 - don't make them too small, they will cook too quickly.
- Place meatballs on the rack, ensuring they are positioned over the pan so the juices will drip into the Sauce.
- Spray generously with oil.
- Bake for 20 minutes. Optional: flick to grill/broil on high for 2 minutes at the end, to get better browning.
- Transfer meatballs from rack into the Sauce. Stir to coat meatballs in Sauce.
- Serve with spaghetti or other pasta of choice, garnished with fresh parsley and parmesan.
Nutrition Facts : ServingSize 455 g, Calories 526 kcal
BAKED ITALIAN MEATBALLS
Try this classic Italian meatball recipe baked in the oven.
Provided by BIWFD
Categories Entrée
Time 35m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
- Serve with pasta sauce over hot cooked pasta or as sandwiches in crusty Italian rolls, if desired.
Nutrition Facts : Calories 270
BAKED ITALIAN MEATBALLS
These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
Provided by HeatherFeather
Categories Meat
Time 35m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
- Combine all ingredients well.
- Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
- Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
- Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.
ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
GREAT-GRANDMA'S ITALIAN MEATBALLS
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.
Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
ITALIAN-STYLE BAKED MEATBALLS
Find out why these Italian-Style Baked Meatballs are the epitome of tender, juicy perfection. Learn how to make meatballs better than Grandma's today!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix all ingredients until well blended.
- Shape into 24 meatballs, using about 1/4 cup for each. Place in foil-lined 15x10x1-inch pan.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 130 mg, Sodium 490 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 26 g
AUTHENTIC NORTHERN ITALIAN MEATBALLS
These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs.
Provided by Brandess
Categories One Dish Meal
Time 45m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes and salt. Combine with both hands until mixture is uniform. Do not over mix.
- Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
- Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
- FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
- SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.
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