Oven Baked Italian Meatballs
Soft, juicy, extra tasty Oven Baked Italian Meatballs AND tomato sauce, made entirely in the oven! By baking the meatballs on a rack placed on top of the baking dish with the sauce in it, the meatball juices drips into the sauce (extra flavour!), the underside of the meatballs are partially "steamed
Foto: RecipeTin Eats
Ingredients
- 1/2 onion, finely chopped
- 2 g arlic cloves, minced
- 1 tbsp olive oil
- 24 oz / 800 g crushed tomato (2 x standard cans)
- 3/4 cup chicken broth
- 1 tsp red pepper (chili) flakes (optional)
- 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp salt + black pepper
- 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1)
- ½ onion, grated - including juices (yellow, brown or white)
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
- 1 egg
- ¼ cup fresh parsley, finely chopped (Note 3)
- 2 g arlic cloves, minced
- ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
- ¾ tsp salt
- ¼ tsp black pepper
- Olive oil spray (or other oil spray)
- Fresh parsley, chopped
- Parmigiano-Reggiano or parmesan, freshly grated
Steps
-
Preheat oven to 180C/350F.
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Place onion, garlic and olive oil in a (approx) 30 x 25 cm / 12 x 10" pan (Note 4). Mix, spread out, then bake for 8 minutes. (Start the meatballs)
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Remove from oven, add remaining Sauce ingredients. Mix.
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Place rack on top of pan.
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Turn oven up to 200C/390F.
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Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread, set aside for 3 minutes. Bread should disintegrate into mush - if not, add a splash of milk or water to help it along.
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Add all the remaining Meatball ingredients except oil spray. Use you hands to mix well.
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Measure out very generously heaped tablespoons and roll into firm balls. It should make around 20 - don't make them too small, they will cook too quickly.
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Place meatballs on the rack, ensuring they are positioned over the pan so the juices will drip into the Sauce.
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Spray generously with oil.
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Bake for 20 minutes. Optional: flick to grill/broil on high for 2 minutes at the end, to get better browning.
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Transfer meatballs from rack into the Sauce. Stir to coat meatballs in Sauce.
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Serve with spaghetti or other pasta of choice, garnished with fresh parsley and parmesan.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| onion | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| olive oil | 1 tbsp | - | - |
| / 800 g crushed tomato | 24 oz | Rp 12.000/kg | Rp 28.800 |
| chicken broth | 0.75 cup | - | - |
| red pepper | 1 tsp | - | - |
| dried Italian herb mix | 2 tsp | - | - |
| salt + black pepper | 1 tsp | - | - |
| lightly packed cup of sliced white sandwich bread | 1 | - | - |
| onion | 0.5 | - | - |
| / 400 g ground beef | 14 oz | - | - |
| / 100g ground pork | 3 oz | - | - |
| egg | 1 | - | - |
| fresh parsley | 0.25 cup | - | - |
| arlic cloves | 2 g | - | - |
| Parmigiano-Reggiano | 0.25 cup | - | - |
| salt | 0.75 tsp | - | - |
| black pepper | 0.25 tsp | - | - |
| Olive oil spray | - | - | - |
| Fresh parsley | - | - | - |
| Parmigiano-Reggiano or parmesan | - | - | - |
*Estimated market prices, may vary by region
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