BAKED MEATBALLS

BAKED MEATBALLS
Ingredients

Meatballs

• 1 pound Italian sausage
• 1 pound ground beef
• ¾ cup panko breadcrumbs
• ½ onion, minced
• 2 cloves garlic, minced
• 1/3 cup milk
• ½ cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 eggs
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Marinara sauce

• 1 tablespoon olive oil
• ½ medium onion, finely chopped
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper
• 1 28-ounce can crushed Tomatoes
• 2 tablespoons finely chopped fresh basil

Instructions

Preheat oven to 375 degrees. Cover the baking sheet with parchment paper.
Combine Italian sausage, ground beef, breadcrumbs, onion, garlic, milk, Parmesan cheese, parsley, eggs, salt and pepper in a large bowl.Mix gently with your hands until well combined. Use a small cookie scoop to make large enough portions. Using your hands, roll them into meatballs just over 1 inch in size. 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 softened, about 7 minutes. Reduce heat to low and add garlic, red pepper flakes, and black pepper; Cook for 1 minute, stirring. Add the crushed tomatoes and simmer for 20 minutes. Add fresh basil.Add the baked meatballs to the marinara sauce and stir gently. Let simmer for 5 minutes.

Notes

Gently mix the meat mixture by hand until well combined. Over-mixing will make the meatballs dense and dry.
ground meat can be replaced with ground turkey, ground chicken, ground veal or ground pork.Experiment with fresh herbs like thyme, rosemary, basil and Italian parsley. Or add 1 teaspoon Italian seasoning.
Use a 1-tablespoon cookie scoop to achieve an even size, but roll the meatballs in your hands so they are round on all sides.
Use parchment paper for very easy cleanup and even browning.
Start making the marinara a few minutes before putting the meatballs in the oven.The meatballs are ready when they are cooked through, golden brown, and the internal temperature registers 165 degrees on an instant-read thermometer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a skillet on the stove or in the microwave on reduced heat. Quickly freeze
meatballs and store in a sturdy resealable freezer bag for up to 3 months. Thaw in the refrigerator overnight.Read here to learn more about flash freezing.

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