Description
Perfectly seasoned, juicy homemade meatballs baked to golden perfection and simmered in a rich, flavorful marinara sauce. These easy meatballs are tender on the inside, crispy on the outside, and perfect for pasta, subs, or as an appetizer.
Ingredients
Scale
- For the Easy Baked Meatballs:
- 1 pound ground beef
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup breadcrumbs
- 1/2 cup lukewarm water
- For the Easy Marinara Sauce:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 and 1/2 teaspoons Italian seasoning
- Extra Parmesan cheese, for serving
Instructions
- Preheat and Prepare: Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. The high temperature helps create a nice crust on the meatballs while keeping the inside juicy.
- Mix Ingredients: In a large bowl combine ground beef, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, Parmesan cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing gently with your hands until everything is just combined. This gradual addition of water creates tender meatballs. Be careful not to overmix, as this will result in tough meatballs. The mixture should be very moist but still hold its shape.
- Form the Meatballs: Using an ice cream scoop or large spoon, scoop about one tablespoon of meat mixture into your palms and roll it into a ball. Place each ball on the prepared baking sheet, leaving a little space between each. The uniform size ensures even cooking throughout.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the meatballs are cooked through. You’ll know they’re done when they’re lightly browned on the outside and have reached an internal temperature of 165°F (74°C).
- Prepare the Marinara Sauce: While the meatballs are baking, heat olive oil in a medium-sized pan over medium-low heat. Add the minced garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes if using. This step infuses the oil with aromatic flavors that form the base of your sauce.
- Simmer the Sauce: Add the crushed tomatoes, salt, sugar, and Italian seasoning to the pan and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. The simmering process allows the flavors to meld together and the sauce to thicken slightly. Season with additional salt and pepper to taste.
- Combine and Serve: When the meatballs are done cooking, add them to the sauce, stirring gently to coat each meatball. The hot meatballs will absorb some of the sauce flavor. Serve hot with extra Parmesan cheese sprinkled on top.
Notes
- For even more flavor, you can substitute half of the ground beef with ground pork or Italian sausage.
- These meatballs freeze exceptionally well. Make a double batch and freeze half for a quick weeknight meal.
- For a lighter option, you can use ground turkey or chicken instead of beef.
- The meatballs can be made ahead and refrigerated for up to 24 hours before baking.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg