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baked meatballs

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These easy homemade Baked Meatballs with fresh marinara are so much better than store bought meatballs with a combination of beef and Italian sausage and panko breadcrumbs, fresh Parmesan cheese, and fresh parsley. The fresh marinara comes together quickly and tastes so much better than jarred.

yield 8 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For baked meatballs

  • MEATBALLS
  • 1 lb
    italian sausage
  • 1 lb
    ground beef
  • 3/4 c
    panko breadcrumbs
  • 1/2
    onion minced
  • 2 clove
    garlic minced
  • 1/3 c
    milk
  • 1/2 c
    finely grated parmesan cheese
  • 2 Tbsp
    chopped fresh parsley
  • 2
    eggs
  • MARINARA SAUCE
  • 1 Tbsp
    olive oil
  • 1/2 md
    onion finely chopped
  • 4 clove
    garlic minced
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    fresh ground black pepper
  • 1
    (28 ounce) can crushed tomatoes
  • 2 Tbsp
    fresh basil finely chopped

How To Make baked meatballs

  • 1
    Preheat oven to 375 degrees. Cover baking sheet with parchment paper.
  • 2
    Combine the Italian Sausage, ground beef, breadcrumbs, onion, garlic, milk, Parmesan Cheese, parsley, and eggs in a large bowl. Mix gently with your hands just until combined. Use a small cookie scoop for proper size portioning. Roll them using your hands into a little over 1 inch meatballs. Place them on the prepared baking sheet as you roll them. Bake for 18-20 minutes.
  • 3
    Meanwhile heat the olive oil in a skillet over medium heat. Add the onion and cook until soft; approximately 7 minutes. Reduce the heat to low and add the garlic, crushed red pepper, and black pepper; cooking for 1 minute while stirring. Add the crushed tomatoes and simmer for 20 minutes. Stir in the fresh basil. Finally add the baked meatballs to the marinara sauce and stir gently to combine. Simmer for 5 minutes.
  • 4
    NOTES Mix the meatball mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry. For best results if available use fresh parsley in the meatballs and fresh basil in the sauce. However dried herbs will suffice in a pinch. Use a 1 tablespoon cookie scoop to help with uniform size but roll the meatballs in your hands so they are round on all sides. Use parchment paper for super easy cleanup and even browning. Start the marinara a few minutes before loading the meatballs in the oven. Meatballs are done when they are cooked through, browned, and the internal temperature registers 165 degrees with an instant read thermometer. Store leftovers in an airtight container for up to 3 days. Reheat on low in a skillet on the stovetop or in the microwave at a reduced heat. Flash freeze and then store in a heavy duty zipper bag for up 3 months. Defrost in the refrigerator overnight.
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