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Oven Baked Meatballs

A bowl of spaghetti and meatballs. A fork holding swirled spaghetti noodles and a meatball hangs over the plate. A green salad, bread and another bowl of spaghetti sit blurred in the background.
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5 from 3 reviews

Juicy, tender, and oh-so flavorful is the characterization of these Oven Baked Meatballs. No mess, no fuss, and no splattering of grease with pan-frying. These are absolutely ideal for spaghetti and meatballs, meatball subs, or a variety of appetizers.

Ingredients

Scale

Homemade Meatballs

  • 1 pound Ground Veal
  • 1 pound Ground Lamb
  • 1 pound Ground Grass-Fed Beef (80/20)
  • 1 medium Finely Chopped Onion
  • 6 large Garlic Cloves, minced
  • 3/4 cup freshly grated Parmesan Cheese
  • 3/4 cup Ricotta Cheese
  • 1/3 cup Bread Crumbs
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 - 1 teaspoon Crushed Red Pepper Flakes (to taste)
  • 1 teaspoon dried Italian Seasoning
  • 1 teaspoon Fennel Seed
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Freshly Chopped Italian Parsely

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl, combine 1 pound each of ground veal, ground lamb, ground beef, 1 medium finely chopped onion, 4 tablespoons large minced garlic cloves, 3/4 cup grated parmesan cheese, 3/4 cup ricotta cheese, 1/3 cup bread crumbs, 1 teaspoon each garlic and onion powder, 1/2-1 teaspoon crushed red peppers (to taste), 1 teaspoon dried Italian seasoning, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1/4 cup chopped Italian parsley.
  • Using a cookie scoop, scoop out a round of the meat mixture (2 ounces each). Gently roll out the meat mixture into balls. Do not overhandle at this stage.
  • Place the meatballs on a baking sheet leaving space between them.
  • Bake the meatballs for 20-25 minutes or until they are tender but fully cooked. Be careful not to overcook them.
  • Immediately remove the meatballs from the baking sheet and let them drain on layers of paper towels.
  • Add the meatballs to the marinara sauce and simmer for the remaining time.

Notes

  • Don't overmix the ingredients for the meatballs. It will make for a tougher meatball. How the meat is handled has a direct impact on how tender it is. Mix with your hands and only until the ingredients are combined.
  • Use gentleness when forming the meatballs. You don't want them compressed and tightly packed, otherwise, they become tough, dense and rubbery.
  • Lightly coat your hands with oil while you are rolling the meat mixture into balls. It helps with the meat not sticking to your hands.
  • Use a cookie scoop and then gently roll the meatballs with your hands. This way you're not over-handling them.
  • When the meatballs come out of the oven, immediately pull them off the baking sheet and place them on several sheets of paper towels in order for the grease to be absorbed.

Nutrition

Find it online: https://lingeralittle.com/easy-oven-baked-meatballs/