Juicy Italian Baked Ground Beef Meatballs for Busy Nights
These Italian Baked Ground Beef Meatballs are a must-try for their juicy perfection and mess-free cooking.
Equipment
- - Large bowl
- - Skillet
- Baking sheet
- Parchment paper
Ingredients
For the Meatballs
- 1 pound Ground Beef Choose 80/20 or 85/15 for moisture and flavor.
- 1 teaspoon Garlic Powder Can substitute with fresh garlic.
- 1 teaspoon Onion Powder Adjust amount if using fresh onion.
- 1 tablespoon Italian Seasoning Fresh herbs can be used for more vibrant taste.
- 1/2 teaspoon Black Pepper Customize to your taste preference.
- 1/2 teaspoon Salt Customize to your taste preference.
- 1 large Egg Can use flax egg for a vegan option.
- 1/4 cup Parmesan Cheese Use nutritional yeast for dairy-free.
- 1/2 cup Breadcrumbs Opt for gluten-free breadcrumbs if needed.
- 1/4 cup Water Adjust if using extra moist ingredients.
For the Marinara Sauce
- 2 tablespoons Olive Oil Use vegetable oil if preferred.
- 1/2 teaspoon Red Pepper Flakes Alter for desired spice level.
- 28 ounces Crushed Tomatoes Can use fresh tomatoes when cooked down.
- 1 teaspoon Sugar Honey or maple syrup is a substitute.
- 1/2 cup Dry Red Wine Use broth for non-alcoholic version.
- 1/4 cup Fresh Basil Dried basil can be used but fresh is best.
Instructions
How to Make Italian Baked Ground Beef Meatballs
- In a large bowl, combine ground beef, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, Parmesan, breadcrumbs, and water. Mix gently until just combined to keep them tender.
- Set your oven to 425°F (220°C). This will give your meatballs a beautiful golden-brown finish while ensuring they're cooked through.
- Divide the meat mixture into 16-20 equal portions and roll each into a golf ball-sized meatball. Place them on a parchment-lined baking sheet for easy cleanup.
- Cook the meatballs in the oven for 12-15 minutes until they're browned and reach an internal temperature of 160°F.
- In a skillet, heat olive oil over medium heat, then sauté minced garlic and red pepper flakes for 1 minute. Add crushed tomatoes, sugar, and Italian seasoning, simmering for 10 minutes until thickened.
- Gently transfer the baked meatballs into the sauce, carefully stirring to coat. Allow them to simmer in the sauce for an additional 2-3 minutes.
- Remove from heat and add chopped fresh basil, mixing well before serving.
Notes
Optional: Serve with a sprinkle of extra Parmesan for added flavor.