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Classic Baked Meatballs

Tender ground beef and pork meatballs baked to perfection and simmered in savory marinara sauce. Ideal for serving over pasta or inside a toasted sub roll.

50 minEasyServes 4480 cal/serving

Italian-AmericanDinnerOven and StovetopHigh ProteinLow CarbNut-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb 80/20 ground beef
  • 1/2 lb ground pork
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, ground
  • 3 cups marinara sauce

Instructions

  1. 1

    Preheat oven to 400F and line a large baking sheet with parchment paper.

  2. 2

    In a small bowl, combine 1/2 cup Italian breadcrumbs and 1/4 cup whole milk, letting the mixture sit for 5 minutes.

  3. 3

    In a large bowl, gently combine 1 lb 80/20 ground beef, 1/2 lb ground pork, the breadcrumb mixture, 1/2 cup grated Parmesan cheese, 1 beaten large egg, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tsp kosher salt, and 1/2 tsp ground black pepper until uniform.

  4. 4

    Roll the mixture into 16 equal meatballs and arrange them spaced apart on the prepared baking sheet.

  5. 5

    Bake for 18 to 20 minutes until browned and an internal temperature check reaches 165F.

  6. 6

    Heat 3 cups marinara sauce in a saucepan over medium heat, add the cooked meatballs, and simmer for 10 minutes before serving.

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Questions

What temperature do I cook Classic Baked Meatballs at?

For Classic Baked Meatballs, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for Parmesan in Classic Baked Meatballs?

The entry for Classic Baked Meatballs calls for 1/2 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use ground turkey instead of ground beef in Classic Baked Meatballs?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Classic Baked Meatballs uses 1 lb 80/20 ground beef.

Can I make Classic Baked Meatballs dairy-free?

Yes. The dairy in Classic Baked Meatballs is 1/2 cup Parmesan cheese, grated, 1/4 cup whole milk. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Classic Baked Meatballs keto-friendly?

A serving of Classic Baked Meatballs carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

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