Baked Meatballs with Marinara
These juicy oven-baked meatballs are simmered in a rich marinara sauce for a comforting, family-friendly dinner. Perfect for busy weeknights, pasta nights, or meal prep.
Ingredients
Meatballs
- 500 g 1 lb ground beef (or beef–pork mix)
- ¾ cup breadcrumbs or panko
- ½ cup milk
- 1 large egg
- ½ cup finely grated Parmesan cheese
- 3 cloves garlic minced
- ½ small onion finely grated or very finely chopped
- 1½ tsp Italian seasoning
- ¾ tsp salt
- ½ tsp ground black pepper
- 2 tbsp olive oil
Marinara Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 800 g 28 oz crushed tomatoes
- 1 tsp dried oregano or dried basil
- ½ tsp salt adjust to taste
- ½ tsp sugar optional, to balance acidity
Optional for serving: Cooked spaghetti or pasta of choiceFresh basil or parsleyExtra grated Parmesan cheese
Instructions
Prepare the Panade (Key to Juicy Meatballs)
In a large bowl, mix breadcrumbs with milk. Let it soak for 1–2 minutes until spongy.This step prevents dry, dense meatballs.Mix the Meatball Base
Add eggs, Parmesan, garlic, onion, salt, pepper, and Italian seasoning to the panade.Mix gently, then add ground meat.
Important: Use your hands and stop mixing as soon as combined. Overmixing = tough meatballs.
Shape the Meatballs
Roll into golf-ball sized portions (about 40–45 g each).Place on a parchment-lined baking sheet, spaced slightly apart.Bake the Meatballs
Bake at 200°C / 400°F for 18–22 minutes, until lightly browned and cooked through.Baking instead of frying:Saves timeUses less oilCreates evenly cooked meatballs baked without splatterPrepare the Marinara
While meatballs bake, heat olive oil in a saucepan.Add garlic, cook briefly, then add crushed tomatoes, herbs, salt, and optional sugar.Simmer 10–15 minutes.Combine Meatballs & Sauce
Transfer baked meatballs into the marinara.Simmer together for 10 minutes so flavors marry.