Baked Meatballs

Delectable baked meatballs made with ground beef and Italian sausage, all simmered in a mouthwatering good homemade marinara sauce with fresh basil.

Course main meal beef

Cuisine American

Keyword best meatball recipe, homemade meatballs, how to make meatballs, Italian meatball recipe, meatball recipe

Prep Time 25

Cook Time 30

Servings meatballs

Calories 87kcal

Author Beth Pierce

Preheat oven to 375 degrees. Cover the baking sheet with parchment paper.
Combine the Italian Sausage, ground beef, breadcrumbs, onion, garlic, milk, Parmesan Cheese, parsley, eggs, salt, and pepper in a large bowl. Mix gently with your hands just until combined. Use a small cookie scoop for proper-size portioning. Roll them using your hands into a little over 1-inch meatballs. Place them on the prepared baking sheet as you roll them. Bake for 18-20 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, approximately 7 minutes. Reduce the heat to low and add the garlic, red pepper flakes, and black pepper; cook for 1 minute while stirring. Add the crushed tomatoes and simmer for 20 minutes. Stir in the fresh basil. Add the baked meatballs to the marinara sauce and stir gently to combine. Simmer for 5 minutes.

Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
Ground turkey, ground chicken, ground veal, or ground pork can be substituted for ground beef.
Experiment with fresh herbs like thyme, rosemary, basil, and Italian parsley. Or add 1 teaspoon of Italian Seasoning.
Use a 1 tablespoon cookie scoop to help with uniform size but roll the meatballs in your hands so they are round on all sides.
Use parchment paper for super easy cleanup and even browning.
Start the marinara a few minutes before loading the meatballs in the oven.
Meatballs are done when cooked through, browned, and the internal temperature registers 165 degrees with an instant-read thermometer.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low in a skillet on the stovetop or microwave at reduced heat.
Flash-freeze the meatballs and store them in a heavy-duty zipper freezer bag for up to 3 months. Thaw in the refrigerator overnight. Read here to learn more about flash freezing.