Oven Baked Italian Meatballs Recipe
This oven baked Italian meatballs recipe is perfect for Sunday dinner! Made with a combination of ground pork and ground beef, these baked meatballs are super juicy and have great flavor.
Ingredients
- 1 slice white bread
- ¼ cup whole milk
- 1 large egg
- 1 Tablespoon minced garlic approximately 3-4 cloves
- 2 teaspoon dehydrated minced onion
- 1 Tablespoon dried basil
- 1 Tablespoon dried parsley
- 1 Tablespoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
Instructions
- Preheat the oven to 350˚ and line two sheet pans with parchment paper or foil.
- In a large mixing bowl, add the slice of bread and pour the milk over the top of it. Let it sit until the bread completely absorbs the milk.
- Add the egg, minced garlic, dehydrated onion, dried basil, dried parsley, dried oregano, kosher salt and black pepper.
- Mix together with hands or a spoon until the bread and eggs are completely broken up and combined with the seasonings.
- Add the ground beef and ground pork and mix gently with hands or a mixing spoon until the ingredients are evenly distributed. Be careful not to overmix the meat or it will make dense meatballs.
- Use a 1 ounce cookie scoop or large spoon to portion out the meatballs into 24 pieces on the prepared sheet pans. 12 meatballs per sheet pan will make sure they cook evenly and don't get overcrowded.
- Bake the meatballs in the preheated oven for 14-17 minutes until cooked through. Ground meat should be cooked to an internal temperature of 160˚ when checked with a kitchen thermometer.
- Use the meatballs immediately or cool and store for use later. Instructions for storage are listed below.
Notes
Substitutions and Variations
- Meat - Add ground Italian sausage to the meat mixture for additional flavor. Lean ground beef or turkey will make a lighter meatball. They will have less fat in them, so make sure to not overcook them.
- Gluten Free - Use gluten free bread.
- Dairy Free - Use a dairy free or plant based milk substitute or beef broth.
- Spicy - Add ½ teaspoon of crushed red pepper flakes.
Stove Top Instructions
Sear the meatballs in a hot skillet or pot in olive oil over medium heat. Once they are browned on all sides, add your favorite sauce and lower the heat. Let the meatballs simmer in the sauce until cooked through.Make Ahead and Storage Instructions
Make and store the uncooked meatballs on the prepared sheet pans wrapped in plastic wrap up to 24 hours ahead of time in the refrigerator. They can also be frozen on the sheet pan and then transferred to a freezer safe bag or container and frozen for up to 2 months. Defrost frozen uncooked meatballs on a sheet pan in the refrigerator and then bake as directed. Cooking times may be a little bit longer since the meatballs will be cold. Leftover cooked meatballs will be keep in an airtight container in the refrigerator for 3-5 days or they can be frozen and will keep for up to 2 months. Refrigerated or frozen meatballs can be reheated in the oven, microwave or in tomato sauce on the stovetop.Nutrition
Serving: 3meatballsCalories: 325kcalCarbohydrates: 4gProtein: 21gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 105mgSodium: 680mgPotassium: 393mgFiber: 1gSugar: 1gVitamin A: 70IUVitamin C: 2mgCalcium: 68mgIron: 3mg
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