Name: Oven Baked Italian Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp olive oil; 24 oz / 800 g crushed tomato (2 x standard cans); 3/4 cup chicken broth; 1 tsp red pepper (chili) flakes (optional); 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano); 1 tsp salt; Black pepper, to taste; 1 lightly packed cup sliced white sandwich bread, torn into small pieces, crusts removed; ½ onion, grated, including juices (yellow, brown or white); 14 oz / 400 g ground beef; 3 oz / 100 g ground pork (or substitute with ground beef); 1 egg; ¼ cup fresh parsley, finely chopped; 2 garlic cloves, minced; ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated; ¾ tsp salt; ¼ tsp black pepper; Olive oil spray (or other oil spray); Fresh parsley, chopped; Parmigiano-Reggiano or parmesan, freshly grated

Ingredients

1/2 onion, finely chopped

2 garlic cloves, minced

1 tbsp olive oil

24 oz / 800 g crushed tomato (2 x standard cans)

3/4 cup chicken broth

1 tsp red pepper (chili) flakes (optional)

2 tsp dried Italian herb mix (parsley, basil, thyme, oregano)

1 tsp salt + black pepper

1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed

½ onion, grated – including juices (yellow, brown or white)

14 oz / 400 g ground beef (beef mince)

3 oz / 100 g ground pork (mince) or substitute with ground beef

1 egg

¼ cup fresh parsley, finely chopped

2 garlic cloves, minced

¼ cup Parmigiano-Reggiano (or parmesan), freshly grated

¾ tsp salt

¼ tsp black pepper

Olive oil spray (or other oil spray)

Fresh parsley, chopped (for garnish)

Parmigiano-Reggiano or parmesan, freshly grated (for garnish)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Place the finely chopped onion, minced garlic, and olive oil in an approximately 30 x 25 cm (12 x 10 inch) pan. Spread evenly and bake for 8 minutes to begin the sauce base.

Step 2: Remove the pan from the oven and add the crushed tomatoes, chicken broth, red pepper flakes (if using), dried Italian herbs, salt, and black pepper. Stir to combine and place a rack on top of the pan for the meatballs.

Step 3: Increase the oven temperature to 200°C (390°F). In a large bowl, combine the torn bread pieces and grated onion with its juices. Let sit for 3 minutes until the bread softens; add a splash of milk or water if needed.

Step 4: Add the ground beef, ground pork (or beef substitute), egg, fresh parsley, minced garlic, grated parmesan, salt, and pepper to the bread mixture. Mix well using your hands until fully combined.

Step 5: Shape the mixture into heaping tablespoons and roll into firm meatballs. You should get about 20 meatballs. Avoid making them too small to prevent overcooking.

Step 6: Arrange the meatballs on the rack placed over the sauce pan, ensuring the juices drip into the sauce. Spray the meatballs generously with olive oil spray.

Step 7: Bake for 20 minutes. For extra browning, you can switch to the grill/broil setting on high for 2 minutes at the end.

Step 8: Remove the meatballs from the rack and stir them gently into the sauce to coat. Serve hot with spaghetti or your favorite pasta, garnished with chopped fresh parsley and grated parmesan.

Tips & Variations

For extra moisture, soak the bread in milk instead of water before mixing with the onions.

Swap ground pork with all beef or a mix of beef and veal for different flavor profiles.

Add a pinch of nutmeg to the meatball mixture for a subtle warmth.

Use a non-stick oil spray or brush lightly with olive oil to help the meatballs brown evenly.

If you like a spicier sauce, increase the chili flakes or add a dash of hot sauce to the sauce.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately and refrigerate or freeze them before baking. When ready, bake as instructed or reheat in the sauce on the stove.