In our house, we love flavorful and easy-to-fix weeknight meals. These Baked Italian Meatballs are a snap to put together using either store-bought Italian sausage or my Homemade Sweet Italian Sausage. Unlike those frozen golfballs…I mean meatballs…your mega mart’s freezer section carries, these balls o’ meat are tender and soft. The combination of milk, egg, freshly grated Parmesan cheese, and Panko breadcrumbs does the trick! Fresh basil and parsley enhance the spices and herbs already in the sausage.
After getting a brief bake in the oven, these meatballs are added to a simple, rustic tomato sauce loaded with more fresh herbs and seasonings. Serve over your favorite cooked pasta, sprinkle with cheese and open a prepackaged bagged salad mix. Wha-la! Dinner is served.
If you don’t have Italian Seasoning in your spice cabinet, make your own by mixing up:
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried parsley
- 1 tablespoon ground black pepper
- 2 crushed bay leaves
This seasoning blend will last in your pantry for up to 3 years, if stored in a container with a tight-fitting lid out of direct sunlight.
PrintBaked Italian Meatballs
Hearty and flavorful, these tender baked meatballs with a rustic tomato sauce make a quick homemade family dinner. Simply serve over your favorite pasta with a side salad.
- Prep Time: About 15 Minutes
- Cook Time: About 20 Minutes
- Total Time: 31 minute
- Yield: 4 to 6 Servings 1x
Ingredients
For Baked Meatballs
4 tbsp. olive oil
1/2 onion, finely diced
4 to 6 cloves garlic, minced
1-pound ground Italian sausage*
1 large egg, slightly beaten
1/2 cup milk
1/2 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs (I like to use Panko.)
1 tbsp. fresh basil, finely chopped
1 tbsp. fresh parsley, finely chopped
For Rustic Tomato Sauce:
1–28 oz. can diced tomatoes
2 tbsp. tomato paste
1 tsp. Italian Seasoning**
1/2 tsp. crush red pepper flakes, adjust to your heat preference
1 tbsp. fresh basil, finely chopped
1 tbsp. fresh parsley, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. granulated sugar
1/2 tsp. lemon juice
Additional fresh chopped parsley and grated Parmesan cheese for serving
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. Spray lightly with nonstick spray. Set aside.
In a frying pan, saute onion and garlic in olive oil until softened and fragrant. Let cool slightly.
In a large mixing bowl, combine half of the sauteed garlic and onion, Italian sausage, egg, milk, cheese, breadcrumbs, and chopped herbs. Mix until just combined. (Over mixing the meat mixture will make golf balls.). Using a large spoon or #20 (3 T.) ice cream scoop, scoop meat mixture into balls and place on prepared baking sheet. Bake for 13-15 minutes, with last 2 minutes of cooking time under the broiler on high high. This will give the meatballs a crispy outside.
While meatballs are cooking, prepare the Rustic Tomato Sauce. In a large pot over medium heat, add the remaining sauteed garlic and onion, diced tomatoes, tomato paste, Italian Seasoning, red pepper flakes, fresh herbs, salt and pepper, sugar and lemon juice. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
When meatballs are done, remove from oven and add all to tomato sauce. Stir gently to evenly coat the meatballs. Serve immediately over your favorite cooked pasta. Garnish with additional fresh herbs and grated Parmesan cheese.
Notes
*You can substitute 1-pound of store-bought Italian sausage, use 1-pound of your favorite homemade Italian sausage (my recipe is here), or mix together 1-pound of ground pork with 2 tsp. Italian Seasoning (see below) with 1 tsp. salt and 1/2 tsp. black pepper.
**Italian Seasoning
Combine and store in a container with a tight-fitting lid:
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried parsley
- 1 tablespoon ground black pepper
- 2 crushed bay leaves
IMNPB
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