Mouthwatering Italian Baked Ground Beef Meatballs Made Easy
Savor the delightful flavors of Italian Baked Ground Beef Meatballs that are easy to make and perfect for any meal.
Equipment
- - Large bowl
- - Baking sheet
- - Skillet
- - Oven
Ingredients
For the Meatballs
- 1 lb Ground Beef Select 80/20 to 85/15 fat content for optimal flavor and moisture.
- 1 tsp Garlic Powder A great shortcut for depth of flavor; consider using fresh if available.
- 1 tsp Onion Powder Adds savory notes; fresh onions can substitute (1/2 small onion = 1 tsp powder).
- 1 tbsp Italian Seasoning Infuses classic Italian flavors; feel free to mix in fresh herbs if desired.
- 1 tsp Black Pepper Adjust based on your heat preference for a little kick.
- 1 tsp Salt Essential for enhancing overall flavor; taste and adjust!
- 1 large Egg Acts as a binder to hold everything together; a flax egg can substitute for a vegan option.
- 1/2 cup Parmesan Cheese Offers richness and a savory bite; use nutritional yeast as a vegan alternative.
- 1/2 cup Breadcrumbs Provide structure and texture; feel free to opt for gluten-free if needed.
- 1/4 cup Water Keeps the meatballs moist during baking; don’t skip this step!
For the Marinara Sauce
- 2 tbsp Olive Oil For sautéing, enhancing the sauce’s richness.
- 3 cloves Minced Garlic Fresh garlic elevates the sauce’s flavor profile; adjust to taste.
- 28 oz Crushed Tomatoes The base of your sauce; a good quality brand enhances flavor.
- 1/2 tsp Red Pepper Flakes For a touch of heat; adjust to your preference.
- 1 tsp Sugar Balances acidity in the tomatoes; just a pinch goes a long way.
- 1 tbsp Italian Seasoning Reinforces the flavor, bringing everything together beautifully.
- 1/2 cup Red Wine Adds depth; use a wine you enjoy drinking for the best results.
Instructions
Preparation
- In a large bowl, combine ground beef, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, Parmesan, breadcrumbs, and water. Mix gently until just combined, ensuring not to overwork the meat.
- Preheat your oven to 425°F (220°C). Divide the mixture into 16-20 golf ball-sized portions and roll them into smooth balls. Arrange them on a lightly oiled or parchment-lined baking sheet.
- Pop the meatballs in the oven and bake for 12-15 minutes until they are cooked through and the tops are lightly browned.
- In a skillet, heat olive oil over medium heat and sauté minced garlic and red pepper flakes until fragrant. Add crushed tomatoes, salt, sugar, Italian seasoning, and red wine. Simmer for about 10 minutes to develop flavors.
- Gently transfer the baked meatballs into the simmering sauce, allowing them to mingle for an extra 2-3 minutes. Stir in chopped basil just before serving for a fresh finish.
Notes
Serve over spaghetti or in sub rolls for a delicious meal.