Oven Baked Stovetop Browned Meatballs Recipes

BAKED MEATBALLS

Baked Meatballs image

These easy baked meatballs in homemade marinara sauce are perfect for busy weeknights!

Provided by Blair Lonergan

Categories Dinner

Time 1h40m

Number Of Ingredients 25

Ingredients

1 lb. ground "meatloaf mix" (a combination of ground beef, pork and veal) ((see my note below for substitutions))
¼ cup Italian-style bread crumbs
1 egg, beaten
2 tablespoons milk
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil ((or sub with ½ teaspoon dried basil))
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
¼ cup water
2 tablespoons brown sugar ((reduce to 1 tablespoon for a less-sweet sauce))
3 tablespoons chopped fresh parsley ((or 1 tablespoon dried parsley flakes))
3 tablespoons chopped fresh basil ((or 1 tablespoon dried basil))
1 teaspoon kosher salt, plus more to taste
¾ teaspoon Italian seasoning
¼ teaspoon ground black pepper
Optional, for serving: cooked pasta, bread, additional fresh herbs, additional Parmesan cheese

Steps:

In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients, being careful not to over-mix. If time allows, cover the bowl and chill for about 1 hour (this is optional, but will make the meatballs easier to shape).
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Use a scoop to shape the meat mixture into 1 ½-inch balls. Tip: rub your hands with a little bit of oil to prevent the meatballs from sticking. Arrange the meatballs in a single layer on the prepared baking sheet.
Bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer.
While the meatballs bake in the oven, prepare the sauce. Heat olive oil in a Dutch oven or large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and tomato paste; cook and stir for 1 minute.
Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt, Italian seasoning and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes. Taste and season with additional salt, pepper or sugar, if necessary.
Add baked meatballs to the sauce. Cook, stirring occasionally, for about 2-3 more minutes so that the meatballs can absorb the flavors from the sauce.

Nutrition Facts : ServingSize 4 meatballs and 1/5 of the sauce, Calories 385 kcal, Carbohydrate 31 g, Protein 30 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1862 mg, Fiber 7 g, Sugar 17 g

ITALIAN BAKED MEATBALLS

Italian Baked Meatballs image

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

Ingredients

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

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

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