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Yummy Homemade Baked Meatballs Recipe

A mound of baked meatballs on a chopping board.

Classic Italian fare, meatballs should be tender, moist, and tasty. Seasoned with garlic, parsley, and other Italian flavors, our recipe for Baked Meatballs will quickly become a family favorite. Topped with spaghetti sauce, mozzarella and Parmesan cheese, this recipe for meatballs will appeal to anyone who loves spaghetti and pizza.

Meatballs are made in a variety of different cultures and locations across the world. However, when most people think about meatballs they picture ground beef or lamb seasoned with Italian flavors like basil and oregano, topped with a tomato-based sauce and mildly flavored cheeses like Parmesan and mozzarella. Our recipe for Baked Meatballs continues in this tradition with two kinds of cheeses and a tasty marinara sauce.

A mound of baked meatballs on a chopping board.

Yummy Homemade Baked Meatballs Recipe

April Freeman
If you are looking for a recipe that is nutritious, delicious and one that even the pickiest kid will enjoy, look no further. Our recipe for Baked Meatballs is prepared quickly and easily in less than half an hour, allowing you to help with your kids’ homework while it is baking.
Prep Time 25 mins
Baking Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 10 Servings

Equipment

  • Deep Casserole Dish
  • Large bowl
  • Medium-Sized Bowl

Ingredients
  

  • 2 pounds Ground Italian Sausage or any ground meat you have available
  • 1/2 cup Italian Flavored Breadcrumbs
  • 2 tbsp Minced Garlic
  • 1 pc Egg
  • 1/2 cup Half and Half
  • 1 teaspoon Salt
  • 2 cups Prepared Spaghetti Sauce
  • 1 cup Parmesan Cheese
  • 1 cup Mozzarella Cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Spray a deep casserole dish with cooking spray.
  • Spread about ½  cup of spaghetti sauce in the bottom of the casserole dish.
  • In a large bowl, stir together the half and half, egg, and breadcrumbs.
  • Allow these ingredients to sit for about two or three minutes to help the breadcrumbs soak up the half and half and egg.
  • In a medium sized bowl, using your hands, blend together the ground meat, the garlic, and the Parmesan cheese.
  • Place the meat into the bowl with the reserved breadcrumbs and the half and half mixture.
  • Using your hands, gently blend the meat with the crumbs and other ingredients.
    The combined ingredients in a bowl.
  • Scoop out a scant ¼ cup of meat using a spoon.
  • Using your hands, roll the meat into a meatball. It should be roughly the size of a golf ball or slightly larger.
  • Place the meatball into the prepared pan on top of the spaghetti sauce.
  • Repeat with the remaining meat, until you have used up all of the meat.
  • Top with the remaining spaghetti sauce.
  • Sprinkle the mozzarella cheese over top of the meatballs and tomato sauce, evenly distributing the cheese.
    The balls are topped with cheese and placed into the oven.
  • Bake in the center of your preheated oven for about 45 minutes, or until the cheese is lightly browned and bubbly.
  • You can serve the meatballs atop pasta, or just on their own.
    A plate of cheesy baked meatballs with a side of salad.
  • Meatballs can be frozen after they are shaped for use in the future.
  • Simply roll them into balls, place them on a paper plate, and slide the paper plate with the meatballs on it into a gallon zip top freezer bag. Press out as much air as you can, seal the bag, and place it in the freezer.
    The leftover meatballs are prepared for storage.
  • To use, let the meatballs thaw in the refrigerator overnight before you proceed with the rest of the recipe.

Notes

Meatballs are a quite simple meal to make because they take no special skill or equipment to make. You just take ground meat and stir in seasonings. Then you have to add a binder, which helps to keep the meatballs from crumbling when they are cut into. In our recipe, we used egg and breadcrumbs.
Of course, if you are dealing with gluten sensitivity issues or allergies, feel free to omit the breadcrumbs. Your meatballs should turn out just fine. After you’ve stirred together all of the ingredients, it’s time to get messy. Scoop out blobs of meatballs and roll them into balls. Try to keep them uniform in size so that they will all cook evenly.
You can use any kind of ground meat to create these meatballs. Keep in mind that the fat content of the meat is what determines how tender the meatballs are. Fattier kinds of meat will yield more tender meatballs. You can also use a combination of two types of meat to create your meatballs as well.
Simply add a pound of two different kinds of meat. For our recipe, we used a pound of Italian sausage. However, if you don’t have Italian sausage on hand, just add 1 teaspoon dried parsley, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon fennel per pound of ground meat to create your own.
To keep your meatballs from getting tough, handle the meat gently. This isn’t the time to beat and pound your meat. In fact, to have the most tender meatballs, you should really use your hands to include the seasoning, half and half, eggs, and such.
But, if the idea of squishing your hands into a bowl full of raw meat is more than you can handle, you have a couple of options. Some cooks keep a box of disposable latex gloves in their kitchen to handle messy or smelly jobs like handling meat, slicing onions, or chopping garlic. Another alternative is to use a pair of wooden spoons to help mix and roll the meatballs.
Keyword Baked Meatballs, Main Course, Recipe
Tried this recipe?Let us know how it was!

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