Description
These baked meatballs are a flavorful and juicy combination of ground beef and pork, seasoned with garlic, onions, and Italian herbs, baked in marinara sauce and topped with melted mozzarella cheese. Perfect as a hearty main dish for family dinners or special occasions.
Ingredients
Scale
Meatball Mixture
- 1 Tablespoon olive oil
- 1/2 cup onion (finely diced)
- 3 cloves minced garlic
- 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 pepper
- 1/3 cup milk
- 1 large egg
- 1 lb. ground beef
- 1/2 lb. ground pork
For Baking
- 32 oz marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh parsley (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- Sauté Onions and Garlic: Heat the olive oil in a small skillet over medium heat. Add the finely diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute. Remove from heat and let cool.
- Prepare Dry Mixture: In a bowl, combine the Italian breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, and pepper; set aside.
- Make Wet Mixture: Crack the egg into a small bowl and whisk it. Add the milk and whisk again until fully combined.
- Combine Panade: Mix the wet mixture with the dry mixture to form a smooth paste called a panade, which will keep the meatballs moist. Fold in the cooled sautéed onions and garlic.
- Mix Meat and Panade: Place the ground beef and ground pork into a large bowl. Add the panade and gently mix with your hands until just combined, being careful not to overwork the meat to avoid toughness.
- Form Meatballs: Roll the mixture into 1 ½ inch meatballs, making sure they are uniform in size for even cooking.
- Assemble for Baking: Pour about ¾ of the marinara sauce into the bottom of a 9×13 inch casserole dish. Arrange the meatballs in the sauce, then spoon the remaining sauce over the top.
- Bake Covered: Cover the dish and bake the meatballs in the preheated oven for 30 minutes, allowing them to cook through in the sauce.
- Add Cheese and Finish Baking: Remove the cover, sprinkle the shredded mozzarella cheese evenly on top, and bake uncovered for an additional 15 minutes to melt the cheese. For a golden, bubbly topping, optionally broil for 1-2 minutes at the end. Carefully dab off any excess grease with a paper towel, garnish with fresh parsley, and serve.
Notes
- Use a mix of ground beef and pork for extra flavor and juiciness.
- Be careful not to overwork the meat mixture to keep the meatballs tender.
- The panade made from milk, egg, breadcrumbs, and sautéed onions and garlic keeps the meatballs moist.
- Uniformly sized meatballs ensure even cooking.
- Broiling at the end is optional but adds a lovely golden crust to the cheese topping.
- Letting the onions and garlic cool before mixing with the meat prevents premature cooking of the egg in the mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked meatballs, Italian meatballs, meatball casserole, mozzarella meatballs, easy dinner recipe, ground beef and pork meatballs
