Description
These Baked Meatballs are a deliciously juicy and flavorful classic Italian-American dish featuring a blend of ground beef and pork, seasoned with fragrant herbs, Parmesan cheese, and a homemade panade to keep them tender. Baked to perfection in marinara sauce and topped with melted mozzarella cheese, they make for a comforting and crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Scale
Meatball Mixture
- 1 tablespoon olive oil
- 1/2 cup onion, finely diced
- 3 cloves garlic, minced
- 1/3 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated from a block
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup milk
- 1 large egg
- 1 lb ground beef
- 1/2 lb ground pork
Sauce and Toppings
- 32 oz marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the meatballs.
- Sauté Aromatics: Heat the olive oil in a small skillet over medium heat. Add the finely diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Remove from heat and let cool.
- Mix Dry Ingredients: In a bowl, combine the Italian breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, and black pepper. Set aside this dry mixture.
- Prepare Wet Mixture: Crack the egg into a small bowl, whisk it thoroughly, then add the milk and whisk again until fully combined.
- Make the Panade: Combine the wet egg and milk mixture with the dry breadcrumb mixture, stirring to form a smooth paste. Fold in the cooled sautéed onions and garlic. This panade helps keep the meatballs moist and flavorful during baking.
- Combine Meat and Panade: Place the ground beef and ground pork into a large mixing bowl. Add the prepared panade and gently mix with your hands until just combined. Avoid overworking to keep the meatballs tender.
- Form Meatballs: Shape the mixture into meatballs about 1 ½ inches in diameter, rolling them evenly between your palms.
- Prepare Baking Dish: Pour three-quarters of the marinara sauce into the bottom of a 9×13 inch casserole dish, spreading it evenly. Arrange the meatballs on top of the sauce, spaced slightly apart for even cooking. Spoon the remaining marinara sauce over the top of the meatballs.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 30 minutes to cook the meatballs through.
- Add Cheese and Finish Baking: Remove the cover and sprinkle the shredded mozzarella cheese evenly over the meatballs. Return to the oven and bake uncovered for an additional 15 minutes until the cheese melts and bubbles. Optionally, broil for 1-2 minutes at the end to get a golden brown top, keeping a close watch to prevent burning.
- Serve: Use a paper towel to dab off any excess grease from the top if necessary. Garnish with freshly chopped parsley and serve hot with your favorite sides.
Notes
- Handling the meat mixture gently prevents tough meatballs.
- Using the panade (breadcrumb soaked in milk and egg) ensures moist and tender meatballs.
- Broiling at the end is optional but adds a nice golden crust to the cheese.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with pasta, garlic bread, or a fresh green salad for a complete meal.
