Italian Baked Meatballs
This go-to, foolproof basic baked meatballs recipe will quickly become a family favorite. Beautifully browned on the outside and tender and juicy on the inside, they are super versatile, with or without sauce.
Servings 4 people
Calories 1220 kcal
2 Tablespoons Olive Oil 1 1/2 Cups Onions, Finely Chopped 6 Cloves Garlic, Minced 1 Tablespoon Italian Seasoning 1 Pinch Red Pepper Flakes 4 Slices White Sandwich Bread, Torn into Small Pieces 3/4 Cup Whole Milk 2 1/2 Pounds Ground Beef, 80/20 1/2 Pound Sweet Italian Sausage, Casing Removed 1 Cup Parmesan Cheese, Grated 2 Large Eggs, Lightly Beaten 1 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper For Serving: 4 Cups Homemade or Commercial Tomato Basil Sauce 2 Tablespoons Fresh Basil or Parsley, Chopped
Adjust oven rack to upper-middle position and preheat oven to 475 degrees. Heat olive oil in a large skillet, over medium-high heat, until shimmering. Cook onions until golden and very soft, 10-15 minutes. Add garlic, Italian seasoning, and pepper flakes and cook until fragrant, about 1 minute. Set aside and cool. In a large mixing bowl, add milk and bread and allow to sit for 10 minutes. Mash. Add cooled onion mixture, ground beef, sausage, Parmesan, eggs, salt and pepper and knead until ingredients are well combined. Form mixture into 2 1/2 inch meatballs (you should have approximately 16 meatballs), place on rimmed baking sheet and bake for about 20 minutes, or until well browned. Serving: 4 meatballs | Calories: 1220 kcal | Carbohydrates: 37 g | Protein: 80 g | Fat: 82 g | Saturated Fat: 30 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 35 g | Trans Fat: 3 g | Cholesterol: 350 mg | Sodium: 2526 mg | Potassium: 1655 mg | Fiber: 6 g | Sugar: 16 g | Vitamin A: 1239 IU | Vitamin C: 13 mg | Calcium: 565 mg | Iron: 10 mg