Oven Baked Meatballs Recipe

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Cozy Oven Baked Meatballs Recipe, Made Simple

There’s something incredibly soothing about the smell of meatballs baking in the oven—like a warm hug for your kitchen. I love how this Oven Baked Meatballs Recipe fills the space with a toasty, savory aroma that feels like home. It’s one of those dishes you make on a calm weekend afternoon, knowing the whole family will gather around the table with eager smiles. What’s special here is the balance of textures; juicy, tender meatballs with a buttery ricotta surprise inside, swimming in a rich, fragrant crushed tomato sauce. You’ll find that baking instead of frying lets the flavors deepen with less fuss and mess—not to mention nicer, rounder meatballs that hold their shape beautifully. Whether you’re new to meatball-making or looking to perfect your technique, this recipe walks you through every step, sharing the little tips that make a big difference. Trust me—you’ll want to keep this one handy for weeknight dinners or relaxed Sunday suppers.

Ingredient Lowdown

• Ground pork & beef (1.5 lbs. each): A blend that gives juicy richness and meaty depth.
• Raw bacon (2 oz., chopped): Adds smoky saltiness and extra moisture.
• Breadcrumbs (1/2 cup): Binds and keeps meatballs tender without heaviness.
• Eggs (3): The essential glue for perfectly firm but not dry meatballs.
• Ricotta cheese (1/2 cup): Secret to creaminess inside the meatballs’ center.
• Parsley (1/4 cup): Fresh herb brightness that lifts the whole dish.
• Ground fennel (1 tsp.): Warm, subtle anise notes for complexity.
• Dried oregano (2 tsp.): Classic Italian seasoning—makes the sauce pop.
• Salt (2 tsp.): Enhances every flavor, don’t skimp here!
• Red pepper flakes (pinch): Adds just enough heat to awaken the palate.
• Crushed tomatoes (1 28-oz. can): The rich, tangy base for your sauce.
• Parmesan cheese & parsley for garnish: Finishing touches to elevate every bite.

Set Up for Success

Before diving in, set your oven to a steady 375°F (190°C). I find this temperature perfect for baking meatballs evenly—golden on the outside, tender inside, without drying out. Line your baking tray with parchment paper or a light coating of oil so those meatballs don’t stick and stay gloriously crisp. Gather all your ingredients nearby so you can work smoothly from start to finish.

Step-by-Step: Oven Baked Meatballs Recipe

1. Mix the meats, bacon, and seasonings: In a large bowl, combine ground pork, beef, chopped raw bacon, breadcrumbs, eggs, ricotta cheese, parsley, fennel, oregano, salt, and a pinch of red pepper flakes. I like to use my hands here—you really get a feel for the perfect consistency. Aim for a mixture that’s firm but pliable, not sticky or dry.
2. Shape into bite-sized spheres: Roll the mix into 1.5-inch meatballs, pressing gently to avoid compacting too tightly. This helps keep them tender and not dense when cooking.
3. Arrange on your prepared baking tray: Leave a bit of space between each—we want heat to circulate for beautifully crisp edges.
4. Bake for 25 minutes at 375°F: Midway through, you’ll see a deep golden color forming. The aroma is already so inviting at this point. They should be firm yet juicy when gently pressed.

5. Simmer the crushed tomato sauce: While meatballs bake, pour the canned crushed tomatoes into a saucepan. Add a pinch of salt, oregano, and a drizzle of olive oil if you have it. Let the sauce gently bubble on low heat to become fragrant and slightly thickened—this is where the savory heart of the dish develops.
6. Combine meatballs and sauce to finish: Once baked, nestle the golden meatballs into the warm tomato sauce. Let them soak briefly before serving so flavors meld perfectly. The sauce clings to the warm, buttery meatballs, creating an irresistible bite every time.
7. Garnish and serve: Sprinkle freshly grated Parmesan cheese and chopped parsley over the top. This final touch adds a lovely sharpness and brightness that balances the rich meat.

Flavor Twists for Oven Baked Meatballs Recipe

• For a cozy winter spin, stir in some grated Parmesan into the meat mix and add chopped fresh rosemary.
• Try swapping crushed tomatoes with a spicy arrabbiata sauce to kick up the heat.
• Add chopped sun-dried tomatoes and basil for a Mediterranean flair.
• Mix in finely diced shiitake or cremini mushrooms for an earthy depth.
• Switch ricotta with goat cheese or feta for tangier, creamier centers.
• Serve with polenta or creamy mashed potatoes instead of pasta for comforting variety.

Storage & Make-Ahead Tips

• Refrigerate: Store cooled leftover meatballs and sauce in airtight containers for up to 4 days.
• Freeze: For longer storage, freeze baked meatballs and sauce separately in freezer-safe containers or bags for up to 3 months.
• Reheat: Warm sauce gently on the stove, then add meatballs to heat through—avoid microwaving directly to keep texture intact.
• Make ahead: Assemble meatballs and freeze them raw on a tray, then transfer to bags. Bake straight from frozen, adding a few extra minutes to cooking time.

Oven Baked Meatballs Recipe FAQs

• Can I bake these meatballs without mixing pork and beef? Yes! You can use all beef or all pork, but blending them adds great flavor and juiciness that I find worth the extra step.
• How do I prevent meatballs from drying out? Don’t overwork the meat mix, include ricotta or another cheese for moisture, and avoid baking at too high a temperature.
• Is it necessary to bake meatballs instead of frying? Baking is easier, cleaner, and produces evenly cooked meatballs with less fat. Plus, it frees up pan space if you’re making large batches.
• Can I prepare the sauce ahead of time? Absolutely. The tomato sauce tastes even better after sitting for several hours or overnight, allowing flavors to meld.
• What sides go best with Oven Baked Meatballs Recipe? Traditional pasta is classic, but creamy polenta, garlic bread, or a fresh green salad also pair beautifully.

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