Recipes › Main Course › Oven Meatballs Recipe

Oven Meatballs Recipe

Recipe by Pedro M. A. Neves

These Italian-style oven meatballs are a rustic, crowd-pleasing main course that delivers tender, flavorful results without standing over the stovetop. Baked in a hot oven until golden and cooked through, they're served in a rich tomato sauce with herbs that infuse every bite. Perfect for family dinners or entertaining, this oven meatballs recipe is both practical and authentically satisfying.

Ingredients

• 500g ground beef
• 100g ground pork
• 60g panko breadcrumbs
• 50ml whole milk
• 1 large egg
• 50g Parmigiano-Reggiano, finely grated
• 4 cloves garlic, minced
• 15ml olive oil
• 5ml fresh parsley, chopped
• 3ml dried oregano
• 2ml salt
• 1ml black pepper
• 400g canned crushed tomatoes
• 200ml beef stock
• 10ml tomato paste
• 1 medium onion, finely diced
• 3 cloves garlic, sliced
• 10ml olive oil for sauce
• 5ml sugar
• 3ml fresh basil, torn
• Salt and pepper to taste

Instructions

1. Soak the panko breadcrumbs in the milk for 2 minutes until fully absorbed, then combine with ground beef, ground pork, egg, Parmigiano-Reggiano, minced garlic, parsley, oregano, salt, and black pepper in a large bowl.

2. Gently fold the mixture together using your hands until just combined, being careful not to overwork it, which would make the meatballs tough.

3. Shape the mixture into 16 equal meatballs, each approximately 40g in weight, and arrange them on a parchment-lined baking sheet spacing them 2cm apart.

4. Brush each meatball lightly with olive oil, then place the baking sheet in a preheated 200°C (400°F) oven for 18-20 minutes until the meatballs are browned and cooked through (internal temperature 70°C).

5. While the meatballs bake, heat 10ml olive oil in a large saucepan over medium heat and sauté the diced onion until soft and translucent, approximately 4 minutes.

6. Add the sliced garlic and tomato paste to the pan and cook for 1 minute until fragrant, stirring constantly to prevent burning.

7. Pour in the crushed tomatoes and beef stock, then add the sugar, salt, and pepper. Bring to a gentle simmer and cook for 8-10 minutes until slightly thickened.

8. Carefully transfer the baked meatballs into the simmering sauce and gently stir to coat evenly. Continue simmering for 5 minutes to allow flavors to meld.

9. Taste and adjust seasoning with salt and pepper as needed, then finish with torn fresh basil just before serving.

Substitutions

• Use ground lamb instead of pork for a more Mediterranean flavor profile
• Substitute gluten-free breadcrumbs or crushed gluten-free crackers for panko if needed
• Replace beef stock with vegetable stock for a lighter option
• Use fresh grated Pecorino Romano in place of Parmigiano-Reggiano for a sharper, saltier note

Tips

• Do not overwork the meat mixture, as this compacts the meatballs and makes them dense rather than tender and light
• Oiling the meatballs before baking ensures they develop an even, attractive golden crust
• For make-ahead convenience, form meatballs and refrigerate for up to 24 hours before baking, or freeze for up to 3 months and bake directly from frozen, adding 5-7 minutes to cooking time

Italian meatballs, or polpette, have been a cornerstone of Italian-American home cooking, though they are equally traditional in Italy where they are often served as a second course or mixed into rich ragù sauces. This oven-baked method is a modern efficiency adaptation that maintains authentic flavors while simplifying the cooking process for the home cook.

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