Yield: 8 or 16 meatballs
Classic Baked Meatballs and Marinara
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Ingredients
Meatballs:
- 1 lb ground beef or ½ lb beef, ½ lb pork
- 1 ½ cup panko bread crumbs
- 2 eggs
- ½ cup milk
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- Salt + pepper
- Olive oil
Sauce:
- 14 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 3 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp honey
- ¼ tsp crushed red chili flakes
- Salt + pepper
Instructions
Preheat oven to 425°. Combine all sauce ingredients in a pot and simmer on the stovetop while you make the meatballs. Thoroughly mix bread crumbs, eggs, milk, cheese, garlic powder, and salt & pepper in a bowl. Add ground meat and gently mix to combine. Form into balls, can make 8 large meatballs or 16 smaller. Place on a parchment lined baking sheet and drizzle with olive oil. If making larger meatballs, bake 15 mins on one side, then flip and bake 5-7 minutes longer. You can serve the meatballs right out of the oven and spoon sauce over the top, or transfer meatballs to a baking dish and keep warm in the oven with the sauce until serving time.
Recipe Notes
I make these using the convection setting on my oven, which helps brown the meatballs all over. This is an easy recipe to double and make for a gathering - the meatballs in these photos are miniature versions of the same recipe above, just doubled in volume. I made two large sheet pans and kept them warm in sauce until guests arrived. These also keep well in the freezer for make ahead meal prep. Regarding the marinara - I like “chunky” sauce. If this is not your thing, don’t use diced tomatoes.
Rating
Easy, and tasty. I have some of these in my freezer right now and can’t wait to make a quick weeknight spaghetti.
Recipe Attempts
This recipe has been attempted by the author 1 time(s).
