Baked Italian Meatballs in Marinara
Juicy beef meatballs with Parmesan, parsley, and garlic, baked on a sheet pan and simmered in marinara sauce.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20
- ½ cup plain dry breadcrumbs
- 3 tbsp milk
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- ½ tsp dried oregano optional
- ¾ tsp salt
- ½ tsp black pepper
- 24 oz marinara sauce 1 jar, or about 3 cups homemade
Instructions
Cooking
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly spray with cooking spray.
- Stir the breadcrumbs and milk together in a large bowl and let sit for 5 minutes.
- Add the ground beef, Parmesan, parsley, egg, garlic, oregano if using, salt, and pepper. Mix gently until just combined.
- Roll into about 24 meatballs, each about 1 inch wide, and place on the baking sheet with space between them.
- Bake for 15 to 18 minutes, until browned and cooked through. A thermometer in the center of a meatball should read 160°F.
- While the meatballs bake, warm the marinara in a large saucepan or deep skillet over medium heat until gently bubbling.
- Add the baked meatballs to the sauce, turn to coat, cover, and simmer on low for 8 to 10 minutes. Serve hot.
Notes
Nutrition values are an estimate per serving, with sauce and without pasta. Store in the sauce in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat leftovers to 165°F. Avoid overmixing so the meatballs stay tender.