Classic Baked Meatballs and Marinara

Yield: 8 or 16 meatballs

Classic Baked Meatballs and Marinara

Classic Baked Meatballs and Marinara
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes



  • 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


  • 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


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.


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).