meatballs in oven

With Italian-style meatballs, sliced baby potatoes, and a few fresh vegetables, this Sheet Pan Baked Meatballs is a complete meal in one. And you&#039;ll love the big flavors in this easy dinner! Be sure to review my full post for more tips!

Sheet Pan Baked Meatballs and Vegetables (Italian-Style)

red onion ((large, halved and thinly sliced (1/4-inch)))

baby potatoes ((quartered

baby bell peppers

garlic ((minced))

oregano

Kosher salt and black pepper

extra virgin olive oil

San Marzano tomatoes ((whole, peeled with their juices))

beef

yellow onion ((small, very finely chopped))

parsley ((chopped))

mint

Parmesan

bread crumbs

Heat the oven to 400 degrees F and position a rack in the center.

In a large mixing bowl, combine the vegetables, garlic, oregano, salt and pepper. Drizzle 2 extra virgin olive oil and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.

In the same large bowl, combine the meat, onions, garlic, parsley, oregano, mint, Parmesan, bread crumbs and egg. Season with a big pinch of kosher salt and black pepper. Drizzle with a little olive oil (about 1 tbsp). Mix until everything is well-combined. Form the meat mixture into 1-inch meatballs and lightly press the center of the meatballs with your thumb (do not completely flatten).

Arrange the meatballs (or patties) in the same sheet pan with the vegetables. Pour the canned tomatoes all over. Season with kosher salt and drizzle the top of the tomatoes generously with extra virgin olive oil.

Cover the sheet pan with foil and bake in the heated oven for about 15 minutes, then uncover and bake for another 4 to 5 minutes or until the meatballs are fully cooked through.

Italian Herb Meatballs with Pomodoro Sauce

Italian Herb Meatballs

Parmesan cheese

tsps Italian Herb

salt

tsp McCormick® Pure Ground Black Pepper

tbsps milk

tsps Garlic

onion

Pomodoro Sauce

olive oil

(28 oz) crushed tomatoes

tsp sugar

tsp salt

step 1

Preheat oven to 350°F. For the Meatballs, mix bread crumbs, Parmesan cheese, Lightly Dried Italian Herbs, salt and pepper in large bowl. Add egg, milk and Garlic Paste; mix well. Add ground beef and onions; mix well. Shape mixture into 1-inch meatballs (about 30). Place on foil-lined 15x10x1-inch baking pan.

step 2

Bake 15 to 20 minutes or until cooked through.

step 3

Meanwhile, for the Pomodoro Sauce, heat oil in medium saucepan on medium heat. Add Garlic Paste; cook and stir 30 seconds or until fragrant. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Add meatballs to sauce. 

step 4

Serve meatballs and sauce over cooked pasta and sprinkle with additional Parmesan cheese, if desired. 

These delicious herb and parmesan flavored meatballs are the perfect easy lunch and dinner. Super tasty and even better served with homemade tomato sauce and pasta.

Oven Baked Meatballs

milk (or water – plus more if needed)

baking soda

water

eggs

garlic (minced)

parsley

Salt (I use at least a tablespoon of salt)

black pepper (about 15 turns of the grinder)

Preheat the oven to 400°F/200°C before you begin preparing meatballs. Spray two non-stick baking trays well with non-stick cooking spray.

In a small mixing bowl, mix the baking soda into the water, pour onto the breadcrumbs and mix well. Add the milk and stir together while adding more milk 1 tablespoon at a time to moisten the breadcrumbs fully. Let rest while you prep the rest of the ingredients (or at least 5 minutes).

In a large mixing bowl add the beef, breadcrumb mixture, garlic, parsley, and parmesan cheese, and season with about a teaspoon of salt and freshly grated pepper (if using jarred sauce, it may be salty so season to taste). Add the breadcrumb mixture and mix well with your hands, squeezing the mixture through your fingers until combined. Shape mixture with greased hands into even size meatballs, about 1 ½-inches each.

Place formed meatballs on baking sheets (about 20 per pan) spacing evenly apart. Bake in the oven for 20 minutes flipping the meatballs halfway through cooking time. Cook until they are cooked through and a meat thermometer shows an internal temperature of 160°F/71°C

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