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Juicy Baked Meatballs in Marinara Sauce

Delicious and straightforward meatballs baked in the oven, moist and flavorful thanks to the panade technique and served with marinara sauce.
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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: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup white sandwich bread For the panade, soaked in milk
  • 1/4 cup milk To soak the bread for the panade
  • 1 lb ground beef Can also use turkey or chicken
  • 1 lb ground pork For a flavorful meat blend
  • 1 tsp Italian seasoning
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup parsley, chopped Fresh, optional
  • 1/3 cup parmesan cheese, grated Optional for additional flavor
For Serving
  • 2 cups marinara sauce For tossing with the baked meatballs

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, soak the bread in milk for a few minutes until soggy.
  3. Mash the soaked bread into a gloopy paste with a fork.
  4. In a large bowl, combine the ground beef, ground pork, panade, Italian seasoning, garlic, salt, pepper, parsley, and parmesan cheese.
  5. Mix gently with your hands until just combined; do not overwork the meat.
  6. Scoop out golf ball-sized portions and place them on a lined baking sheet.
  7. Drizzle with a little olive oil, if desired.
Cooking
  1. Bake the meatballs in the preheated oven for 18-20 minutes, or until they appear crispy on the outside.
  2. Optional: For the last 10 minutes, add the meatballs to a bubbling pan of marinara sauce in the oven.
Serving
  1. Once cooked, serve the meatballs tossed in marinara sauce.

Notes

Let the meatballs rest in sauce for enhancing flavor. You can also freeze leftovers after cooling them completely.