Easy Baked Meatballs
These Easy Baked Meatballs are tender, juicy, and baked in marinara sauce with melted mozzarella on top. They make a hearty, comforting dish that is perfect for pasta, sandwiches, or serving at gatherings.
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Servings: 24 meatballs
Ingredients
For the Meatballs
- 1 tbsp olive oil
- 1/2 c onion finely diced
- 3 cloves garlic minced
- 1/3 c Italian breadcrumbs
- 1/4 c Parmesan cheese freshly grated
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 c milk
- 1 large egg
- 1 lb ground beef
- 1/2 lb ground pork
For the Sauce and Topping
- 32 oz marinara sauce
- 2 c shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
Preheat the Oven
- Preheat the oven to 375°F.
Sauté the Onion and Garlic
- Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 5 minutes, or until softened. Add the minced garlic and cook for 1 additional minute. Remove from heat and allow the mixture to cool slightly.
Prepare the Dry Mixture
- In a medium bowl, combine the breadcrumbs, Parmesan cheese, oregano, kosher salt, and black pepper. Stir to combine evenly.
Prepare the Wet Mixture
- In a separate small bowl, whisk the egg until smooth. Add the milk and whisk again until fully combined.
Make the Panade
- Pour the wet mixture into the dry mixture and stir until a smooth paste forms. Add the cooled onion and garlic mixture and stir until incorporated. This panade helps keep the meatballs tender and moist during baking.
Combine with the Meat
- Place the ground beef and ground pork in a large mixing bowl. Add the panade mixture to the meat. Using clean hands, gently mix until just combined. Do not overmix, as this can result in dense or tough meatballs.
Shape the Meatballs
- Roll the mixture into meatballs approximately 1 1/2 inches in diameter.
Assemble in the Baking Dish
- Spread about 3/4 of the marinara sauce evenly across the bottom of a 9x13-inch casserole dish. Arrange the meatballs over the sauce. Spoon the remaining sauce over the meatballs.
Bake Covered
- Cover the dish with foil and bake for 30 minutes.
Add the Cheese and Finish Baking
- Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. Return the dish to the oven and bake for an additional 15 minutes. If desired, broil for 1 to 2 minutes at the end to lightly brown the cheese.
Finish and Serve
- If there is excess grease on the surface, carefully blot it with a paper towel. Garnish with fresh parsley and serve.
Notes
To make these Easy Baked Meatballs gluten free, replace the Italian breadcrumbs with certified gluten-free breadcrumbs. Be sure to check the labels on the marinara sauce, Parmesan cheese, mozzarella cheese, and any seasonings to confirm they are gluten free and not processed with cross-contact risks. The rest of the recipe can remain the same. If your gluten-free breadcrumbs absorb liquid differently, the mixture may feel slightly softer or firmer, so adjust with a small splash of milk or a spoonful of breadcrumbs if needed.