Oven Baked Italian Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, juicy meatballs baked on a rack above tomato sauce so their drippings flavor the sauce while they stay tender inside. The oven method eliminates excess oil and ensures even cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 24 oz / 800 g crushed tomato (2 x standard cans)
- 3/4 cup chicken broth
- 1 tsp red pepper (chili) flakes (optional)
- 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp salt + black pepper
- 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1)
- ½ onion, grated - including juices (yellow, brown or white)
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
- 1 egg
- ¼ cup fresh parsley, finely chopped (Note 3)
- ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
- ¾ tsp salt
- ¼ tsp black pepper
- Olive oil spray (or other oil spray)
- Fresh parsley, chopped
- Parmigiano-Reggiano or parmesan, freshly grated
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1761mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1176mg
- Calcium
- 396mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.