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Juicy Baked Meatballs in Marinara Sauce

These baked meatballs are packed with flavor and stay juicy thanks to the secret ingredient: panade. Easy to make and perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground beef Can also use ground pork or turkey.
  • 1 lb Ground pork Adds more flavor; can substitute with ground turkey or chicken.
  • 2 slices White sandwich bread For the panade; can substitute with gluten-free bread.
  • 3 tbsp Milk To soak the bread for panade.
  • 1 tbsp Italian seasoning Adjust according to preference.
  • 2 cloves Garlic Minced.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Chopped parsley For added flavor.
  • 1/4 cup Parmesan cheese Grated; optional but recommended.
  • 2 tbsp Olive oil For drizzling.
For the Sauce
  • 2 cups Marinara sauce Homemade or jarred.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, soak the bread slices in milk to create the panade.
  3. In a large mixing bowl, combine ground beef, ground pork, soaked bread, Italian seasoning, minced garlic, salt, pepper, chopped parsley, and grated Parmesan cheese.
  4. Gently mix with your hands until just combined. Do not overwork the meat mixture.
  5. Scoop out golf ball-sized portions and shape them into meatballs.
  6. Place the meatballs on a lined baking sheet, spaced evenly.
  7. Drizzle with olive oil (optional).
Cooking
  1. Bake meatballs for 18-20 minutes until golden and cooked through.
  2. In the last 10 minutes, optionally nestle the baked meatballs in a bubbling pan of marinara sauce.

Notes

Let meatballs cool before storing. They can be refrigerated for up to 4 days or frozen for longer storage. Reheat gently to avoid drying out.