Best 4 Baked Italian Meatballs Recipes
Creating mouthwatering baked Italian meatballs is an art form, and with so many variations, finding the perfect recipe can be overwhelming. Whether you prefer classic flavors or are looking for a modern twist, this article will guide you through the essentials of crafting succulent and flavorful meatballs. From selecting the right ingredients to baking techniques, we've got you covered. So, put on your apron and get ready to embark on a delicious culinary journey!
Here are our top 4 tried and tested recipes!
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
MARY'S BAKED ITALIAN MEATBALLS
Buttermilk is the surprising secret for these flavorful meatballs! This is an adaptation from Cook's Illustrated's Pasta book. These are juicy and tender but lean, and ready to plop into your favorite sauce.
Provided by Clare Bear
Categories Meat
Time 35m
Yield 20 meatballs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, mince garlic.
- Add onion, and pulse to chop.
- Add bread slices, crumbled, and pulse to shred.
- Add buttermilk, pulse, and let stand until liquid is absorbed.
- Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
- Add ground beef, pulse till thoroughly mixed.
- Form into meatballs 1-1/2 to 2 inches in diameter.
- They will be soft (it makes about 20 meatballs or so).
- Place on a foil-lined 10 x 15 jelly roll pan.
- Bake at 400 degrees for about 20 minutes.
BAKED ITALIAN MEATBALLS
These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
Provided by HeatherFeather
Categories Meat
Time 35m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
- Combine all ingredients well.
- Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
- Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
- Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.
BAKED ITALIAN MEATBALLS
Authentic beef and pork flavor without using pork.
Provided by Chef Pagina
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish.
- Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 279 calories, Carbohydrate 12.2 g, Cholesterol 72.5 mg, Fat 15.8 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 5.9 g, Sodium 525.4 mg, Sugar 7.1 g
Tips:
- Use a combination of ground meats. This will give your meatballs a more complex flavor and texture. I recommend using a mixture of ground beef, ground pork, and ground veal.
- Don't overmix the meat. Overmixing will make the meatballs tough. Mix the meat just until it is combined.
- Season the meat well. Use a variety of spices and herbs to flavor the meatballs. Some good options include garlic, onion, basil, oregano, and thyme.
- Use fresh breadcrumbs. Fresh breadcrumbs will help to bind the meatballs together and give them a light and fluffy texture.
- Moisten the breadcrumbs with milk or water. This will help to soften the breadcrumbs and make them easier to mix into the meat.
- Form the meatballs into small, uniform balls. This will help them to cook evenly.
- Brown the meatballs before baking them. This will give them a nice crust and help to keep them moist.
- Bake the meatballs at a moderate temperature. This will help to prevent them from drying out.
- Serve the meatballs with your favorite sauce. Marinara sauce is a classic choice, but you can also use Alfredo sauce, pesto sauce, or even a simple tomato sauce.
Conclusion:
Baked Italian meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight dinner, a party appetizer, or a game day snack. With a few simple tips, you can make baked Italian meatballs that are sure to impress your friends and family.
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