How To Make Easy Baked Meatballs in Tomato Sauce

Ingredients

To make my easy meatball recipe, you’ll need the following main ingredients:

Ground Meat: After years of experimenting, I have decided that pork is my favourite meat for meatballs, but you can use pork, beef, ground turkey, or even make ground chicken meatballs. They’ll still be delicious.

White bread: Using bread rather than bread crumbs in meatballs keeps them nice and juicy and prevents them from drying out. You’ll need to soften the bread in a little warmed milk.

Egg: Some people don’t believe in putting eggs in meatballs, but it helps keep them light and bind the mixture together.

Onions, garlic, and fresh herbs: When making meatballs, it’s important to cut the onion very finely to prevent them from falling apart. I often cheat and cut the onion in the food processor! Garlic can be replaced with garlic powder if necessary. I like to use fresh herbs like parsley and fennel seeds in my meatballs, but you can replace these with Italian seasoning in a pinch.

Tomato Passata: For the best sauce, use a good-quality jar of tomato passata (tomato puree). If you can’t find it where you live, run two cans of peeled tomatoes through the food processor instead.

Red Wine: Adds richness and flavour to the sauce. If you can’t have alcohol, replace it with beef or chicken stock.

Instructions

This is the best way of cooking meatballs as it is so easy! Let the oven do the work. To make my easy baked meatballs:

First, stir together all the marinara sauce ingredients, then pour the sauce into a large oven tray or sheet pan (non-reactive, aka. not aluminium!) It’s essential to use one with a large surface area to reduce the sauce in the oven.

Next, soften the bread with warm milk, then mix all the meatball ingredients in a large bowl. It’s best to knead the mixture with your hands (it helps the meatballs stick together), but if you are terribly squeamish, you can use a wooden spoon. Roll the meatballs slightly smaller than golf balls, then place them directly on the sauce in a single layer.

Bake the meatballs in the top third of the oven for 20-25 minutes until golden brown and the sauce has reduced. Meanwhile, cook your pasta according to the packet instructions, reserving ¼ cup of the cooking water. Scrape the sauce and the meatballs into a saucepan, mix well with the reserved cooking water, then keep warm.

When ready to serve, divide the pasta between plates, top with meatballs and sauce, and grate over plenty of cheese. To bump up the Italian flavors, garnish with fresh basil.

Frequently Asked Questions

Can I make bigger / smaller meatballs?

Yes, you can. For bigger meatballs, you’ll need to adjust the cooking time slightly. For smaller meatballs, you may need to cover the dish with tin foil for the last 5 minutes of cooking so they cook through but don’t dry out.

Can I freeze leftover meatballs?

Absolutely! Place any leftover meatballs and spaghetti sauce in an airtight container or zip-loc freezer bag and freeze for up to 6 months. I often make a big batch and keep portions in the freezer for emergency meals! Frozen meatballs can be reheated in the microwave or gently in a saucepan with a splash of wine, water, or stock.

Can I double or triple the recipe to feed a crowd?

Yes, but you’ll need to cook it on multiple trays. This recipe works because the high temperature and the pan’s large surface area allow the sauce to cook and reduce in the oven. You’ll also need to use the fan function and reduce the heat to 200°C / 400°F.

How can I tell if meatballs are cooked?

This length of cooking time pretty much guarantees cooked meatballs, but if you are at all unsure, either sacrifice one (yours) by cutting it in half and checking that the meat is cooked through, or (better) use a digital thermometer to check the meat temperature. Cooked ground meat should have an internal temperature of 71°C / 160°F. When you transfer the meatballs and sauce to the saucepan and keep warm, they will also continue to cook.

Here’s a fun fact: While this recipe may sound Italian, it’s actually Italian American. In Italy, meatballs are called Polpette and are not traditionally served with pasta. (I think they’re missing out!)

My easy recipe for meatballs takes away all the stress. The meatballs and sauce cook together in the oven in the time it takes for the pasta to boil on the stove.

Easy Baked Meatballs In Tomato Sauce