Baked Meatballs
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The Seasoned Mom · by Blair Lonergan

Baked Meatballs

NUTRITION · PER SERVING100M COOK
CAL 19%·PRO 52%
CARBS 36G37% OF CAL
8G FIBER0G ADDED0G INTRINSIC7G OTHER21G TOTAL SUGAR
FAT 20G47% OF CAL
7G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade meatballs baked until tender and served in a rich tomato sauce with herbs and a touch of brown sugar. These are flavorful, easy to make, and can feed a family. A classic comfort dinner that's also freezer-friendly.

mainitalianbeef
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Nutrition & ingredients

Ingredients

serves 5
  • 1 lb. ground “meatloaf mix” (a combination of ground beef, pork, and veal) ((see my note below for substitutions))
  • ¼ cup Italian-style bread crumbs
  • 1 large egg, (lightly beaten)
  • 2 tablespoons milk
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil ((or sub with ½ teaspoon dried basil))
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 small onion, (diced)
  • 2 cloves garlic, (minced (about 2 teaspoons))
  • 1 (6 ounce) can tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • ¼ cup water
  • 2 tablespoons packed light brown sugar ((reduce to 1 tablespoon for a less-sweet sauce))
  • 3 tablespoons chopped fresh parsley ((or 1 tablespoon dried parsley flakes))
  • 3 tablespoons chopped fresh basil ((or 1 tablespoon dried basil))
  • 1 teaspoon kosher salt, (plus more to taste)
  • ¾ teaspoon Italian seasoning
  • Optional, for serving: cooked pasta, bread, additional fresh herbs, additional Parmesan cheese
PREP
15M
SODIUM
1749MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.