Baked Meatballs - Gourmet And Food
Let’s face it; everyone loves meatballs. They’re a universal comfort food satisfying our taste buds with every tender bite. As a registered dietitian, I can't help but inject a bit of healthy thinking into our beloved dishes.
That’s where these baked meatballs shine. They bring together quality ingredients with fantastic flavors. Not only do they taste divine, but they also provide room to experiment and elevate your home-cooking game.
Servings 36
Calories 150kcal
Ingredients
For the Easy Baked Meatballs:
- 1/2 cup plain breadcrumbs or panko for extra texture
- 1 tablespoon finely chopped fresh parsley
- 1 pound lean ground beef
- 1/2 teaspoon smoked paprika
- 1 large egg, beaten
- 2 teaspoons onion granules or onion powder
- 3/4 teaspoon sea salt adjust to taste
- 1/2 cup finely grated Parmesan cheese
- 2 teaspoons granulated garlic or garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup warm water
- 1 1/2 teaspoons Italian herb blend
For the Easy Marinara Sauce:
- 1 tablespoon chopped fresh basil optional but recommended
- 1/2 teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, finely minced
- 1/4 teaspoon dried oregano
- 1and 1/2 teaspoons dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional, for mild heat
- Extra Parmesan cheese, for sprinkling before serving
Instructions
- Now that you’ve got the ingredients, let’s roll up our sleeves and dive into the cooking process.
Step 1: Preheat the Oven
- Start by preheating your oven to 400°F (200°C). This initial step is crucial as it sets the stage for baking those meatballs to perfection. A hot oven helps to retain their moisture while creating a golden crust.
Step 2: Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, onion granules, garlic powder, paprika, salt, black pepper, Italian herb blend, and warm water. Get your hands in there and mix everything until just combined. You want it all incorporated, but don’t overwork the mixture. Over-mixing can lead to tough meatballs.
Step 3: Form the Meatballs
- Using your hands, scoop out a portion of meat mixture (about the size of a golf ball). Form it into a ball shape and place them on a baking sheet lined with parchment paper. Leave space between each meatball to ensure they cook evenly. Repeat this process until all the meat mixture is used.
Step 4: Bake the Meatballs
- Slide the tray into your preheated oven and let the meatballs bake for approximately 20-25 minutes or until they reach a nice golden brown and the internal temperature hits 160°F (70°C). This odor will draw your family into the kitchen.
Step 5: Make the Marinara Sauce
- While the meatballs are baking, let’s whip up the marinara sauce. In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté it for about 30 seconds until fragrant. Toss in the crushed tomatoes, sugar, dried oregano, Italian seasoning, sea salt, and crushed red pepper flakes. Allow this to simmer on low for about 15 minutes to blend the flavors.
Step 6: Combine and Serve
- Once the meatballs are done baking, gently add them into the marinara sauce. Coat them thoroughly and allow them to simmer for a few minutes in the sauce. Garnish with fresh basil and an extra sprinkle of Parmesan cheese when serving.
Notes
- Choose Lean Meat: Using lean ground beef keeps the meatballs moist without excess fat. You're more likely to enjoy the flavor without overwhelming grease.
- Chill Before Baking: If time allows, chill the formed meatballs in the fridge for 30 minutes. This helps them hold their shape during baking.
- Experiment with Flavor: Feel free to swap in different spices or add crushed red pepper flakes for a little heat. Your palate can guide you to delightful discoveries.
- Use a Cookie Scoop: To ensure uniformity, a cookie scoop can create perfectly sized meatballs. Plus, it's less messy than rolling by hand!