baked meatballs

Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.

Greek Baked Meatballs: Soutzoukakia

whole wheat bread (toast-size), toasted to a medium-brown (or use Gluten Free bread if you need)

60 ml milk or water

beef

yellow onion, chopped

garlic cloves,

eggs

tsp/2.36 g ground cumin

tsp/1.3 cinnamon

oregano

17 g chopped fresh parsley

Salt and pepper

Drizzle Early Harvest Greek extra virgin olive oil

Early Harvest Greek extra virgin olive oil

yellow onion, finely chopped

118.294 ml dry red wine

oz/850.486 tomato sauce

bay leaf

tsp/1.77 g ground cumin

tsp/1.3 g cinnamon

tsp 2 g sugar

Salt and Pepper

In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.

Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.

While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.

Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.

Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)

Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)

Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

I have made this 3x. Delicious flavors as usual with your recipes, thank you. However, I thought that I got a better result if I covered the baking dish with foil, uncovering at the last. The sauce did not over-thicken and the meatballs were more tender that way.

These are the best meatballs we have ever had! We LOVE the sweetness of the sauce. We use elk or venison for the meat, because that's what we have on hand--and it turns out fantastic every time. My kids eat these and they have always refused to eat any other meatballs. Thank you for this recipe! I am so happy to have found your website and subscribed--we haven't tried a single recipe yet that we didn't love. You're great!

I was a bit skeptical because I'm not used to using cinnamon in a savory dish, but oh my goodness was I wrong!  This was SO yummy that I hid the leftovers in the back of the fridge so that I could have it for lunch the next day.  So yummy served over a simple orzo flavored with a little olive oil, garlic, and parsley.  YUM!

Made this exactly as the recipes states.  I made Greek pilaf to serve with the meatballs.  It was so good.  My family loved it.   They said it’s a keeper.  Will make again.

Excellent! Put this together in the afternoon and baked it for dinner. I soaked the bread in 1/2 cup red wine verses water or milk. This is an easy flavorful recipe that would taste excellent on a cold winters night. I served it with whole wheat orzo but I think next time I will use cauliflower rice. All of my kids loved it!

I used ground beef mixed with ground lamb and replaced tomato sauce with diced tomatoes for more texture (i don't like canned tomato sauce). It turned out very delicious! I had enough liquid to get it through 45 min of baking. 
Good combination of flavors.

Made this tonight and it was a family hit!!! Served with your simple Greek salad and some couscous.
Thank you so much!!!

Recipe VIDEO above. Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs!&nbsp;

BAKED Chicken Meatballs with Spaghetti

500 g/1lb chicken mince ((ground chicken),

onion

panko breadcrumbs

parmesan

garlic (, minced)

parsley

tsp salt

tsp pepper

Olive oil spray ((or olive oil))

olive oil

garlic (, finely chopped)

800 g / 28 oz crushed tomato

basil leaves (, torn,

spaghetti

basil (, optional)

Parmesan cheese

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

Place a rack on a tray, and spray the rack with oil.

Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.

Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!

Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs).

Sauce:

Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.

Add Sauce and meatballs, toss.

Serve, garnished with fresh basil and parmesan.

Serving:

These low carb meatballs can be served immediately or stored in the freezer to enjoy later. Tastes great with marinara sauce and cheese.

Nearly Carb Free Meatballs - Grain Free

milk

pork

salt

black pepper

Parmesan cheese (grated)

fresh parsley (or 1 tablespoon dried)

venison

onion onion

garlic (finely minced)

Mix all ingredients together in large bowl.

Using large scoop, form mixture into even size balls and place on baking sheet.

Bake in oven at 400°F for 25 to 30 minutes.

https://content.jwplatform.com/videos/l2UmxGpY.mp4

Nearly Carb Free Meatballs - Grain Free and Gluten Free

These chicken meatballs are easy to make and full of flavor!

Chicken & Spinach Meatballs

chicken

10-ounce box frozen spinach, thawed, drained and chopped*

basil

garlic cloves, minced

onion,

eggs, beaten

breadcrumbs

In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls (I made 18 meatballs) and place on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 350°F for 25-30 minutes.

Sounds fabulous, just curious could I salute the onion first, col it down and add to meatballs?  We have a "picky"  onion eater, if she even thinks it is not a soft cooked onion she puts her nose up...Thanks going to make this with my san marzano marinara

I have been making these for my lunch for the week and subbing egg whites for the eggs, they are SO good and everyone that comes in my office always comments that it smells SO good! Thinking of subbing panko breadcrumbs this week!

Made them for dinner and they're great, no leftovers!

Great recipe! I follow the recipe (except y breadcrumbs have Italian seasoning) and my skeptical family really liked them. Plus the meatballs freeze/defrost nicely.

It is a decent twist, but make sure you have enough breadcrumbs to offset the liquids. I suggest if you use frozen spinach that you squeeze the liquid out as much as possible and you might get away with only one egg.  Minced chicken is not as firm as beef or even pork.

Here&#039;s a quick and easy baked meatball recipe without breadcrumbs.

Meatballs Without Bread Crumbs

almond flour

Italian herb blend ((see note))

garlic powder

sea salt

keto marina sauce

Preheat oven to 350 degrees and prepare a cast iron skillet or baking dish with avocado oil spray.

Mix egg, almond flour, herbs and spices in a large mixing bowl. Mix in ground beef.

Scoop, gently shape meatballs and arrange in pan. Bake for  15 minutes.

Remove from oven and pour marinara sauce over the meatballs. 

Return to oven and cook for an additional 15 minutes or until internal temperature reaches 160 degrees and the sauce is simmering.

This go-to, foolproof basic baked meatballs recipe will quickly become a family favorite. Beautifully browned on the outside and tender and juicy on the inside, they are super versatile, with or without sauce.

Italian Baked Meatballs

Tablespoons Olive Oil

Cups Onions, (Finely Chopped)

Cloves Garlic, (Minced)

Tablespoon Italian Seasoning

Red Pepper Flakes

Slices White Sandwich Bread,

Cup Whole Milk

Pounds Ground Beef, (80/20)

Pound Sweet Italian Sausage, (Casing Removed)

Cup Parmesan Cheese, (Grated)

Large Eggs, (Lightly Beaten)

Teaspoon Salt

Teaspoon Black Pepper

Cups Homemade or Commercial Tomato Basil Sauce

Tablespoons Fresh Basil

Adjust oven rack to upper-middle position and preheat oven to 475 degrees.

Heat olive oil in a large skillet, over medium-high heat, until shimmering.  Cook onions until golden and very soft, 10-15 minutes.&nbsp;

Add garlic, Italian seasoning, and pepper flakes and cook until fragrant, about 1 minute. Set aside and cool.

In a large mixing bowl, add milk and bread and allow to sit for 10 minutes.  Mash.&nbsp;

Add cooled onion mixture, ground beef, sausage, Parmesan, eggs, salt and pepper and knead until ingredients are well combined.

Form mixture into 2 1/2 inch meatballs (you should have approximately 16 meatballs), place on rimmed baking sheet and bake for about 20 minutes, or until well browned.&nbsp;

Transfer meatballs to pot of sauce and simmer for 15-20 minutes. Serve over cooked pasta and garnish with fresh chopped basil or parsley!

For Serving:

Baked instead of pan-fried, these lighter chicken meatballs are still loaded with flavor.

Baked Chicken Meatballs

chicken breast meat

c. finely chopped yellow onion

thyme leaves

fine sea salt

tbsp. chopped fresh flat-leaf parsley

red pepper flakes

fennel seed

c. Parmesan cheese

c. Bisquick

heavy cream

tbsp. balsamic vinegar

Combine all ingredients in a large mixing bowl, stirring gently with a spoon until well mixed.

Spray a large baking sheet or jelly roll pan with nonstick cooking spray. Before moving onto the next step, also coat clean hands with cooking spray or a thin layer of vegetable oil, to keep the meatballs from sticking.

Scoop about 1 1/2 tablespoons of meatball mixture into hands and roll into balls. Place meatballs on greased baking sheet and bake about 30-35 minutes, or until chicken is completely cooked through and tops of meatballs have lightly browned.

These juicy chicken meatballs are a staple at our house! Super easy to make and they only need about 15 minutes in the oven. Serve these meatballs for dinner or for appetizers!

garlic

chicken chicken breast

egg, beaten

parmesan cheese

mayonnaise

Add the oil to a small skillet over medium-low heat. Add the onion and garlic to the skillet, along with a pinch of salt and cook for 5 minutes until softened. Set aside to let cool while you make the meatball mix.

Combine the ingredients for the meatballs in a large bowl and then let chill in the refrigerator for 30 minutes.

Spray a 1 1/2 tablespoon scooper with non-stick cooking spray and portion out the meatballs onto a parchment lined baking sheet. You might have to respray the scooper a few times while doing this as the chicken mixture will be very wet. If using your hands, you can either wet them or spray your hands with cooking spray.

Bake the meatballs for 12 minutes and then broil the meatballs for 5 minutes. Broiling the meatballs will give them a nice, brown exterior. If you want to skip the broiler, cook the meatballs in the oven for 15-17 minutes until cooked through.

These easy baked Italian Meatballs are the whole comfort food package! They&#x27;re juicy, tender, and bursting with Italian flavors.

Easy Baked Italian Meatballs

panko bread crumbs

garlic,

Italian herbs

fresh parsley, chopped

yellow onion, finely diced

Worcestershire sauce

Preheat the oven to 400 degrees.

In a large bowl, mix all of the...

In a large bowl, mix all of the ingredients together until well combined.

Roll the meat mixture into balls. Use a...

Roll the meat mixture into balls. Use a cookie scoop or spoon to create balls that are about 1 ½ tablespoons each. Add the balls to a parchment paper lined baking sheet.

Bake the meatballs for 16 - 20 minutes,...

Bake the meatballs for 16 - 20 minutes, or until the internal temperature reaches 160 degrees and the meatballs are cooked through. You can serve these meatballs plain, add them to your favorite sauce (marinara sauce, BBQ sauce, etc.) or serve them with noodles (like spaghetti).

https://mediavine-res.cloudinary.com/video/upload/g9xlrvpi8eqflqw3jzva.mp4

Old School Italian Meatballs are the whole comfort food package. They're juicy, tender, and filled with a blend of Italian spices. Serve these homemade meatballs over your favorite pasta, in a marinara sauce, or eat them right out of the pan!

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Greek Baked Meatballs: Soutzoukakia

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Top 9 baked meatballs recipes from across the web

The most viewed baked meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Baked Meatballs: Soutzoukakia

BAKED Chicken Meatballs with Spaghe...

Nearly Carb Free Meatballs - Grain ...

Chicken & Spinach Meatballs

Meatballs Without Bread Crumbs

Italian Baked Meatballs

Baked Chicken Meatballs

Baked Chicken Meatballs

Easy Baked Italian Meatballs

The most viewed baked meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine