Oven-baked Italian meatballs. Tender and Juicy!

Oven-baked Italian meatballs are the epitome of comfort food that everyone craves. Imagine biting into these juicy and tender delights, with each meatball melting in your mouth. Infused with the rich flavors of Parmesan cheese, garlic, onions, and fresh parsley, these meatballs also contain a unique and non-traditional Italian ingredient: grated mushrooms. This not only lends an earthy flavor but also adds to their moist texture.

I served these meatballs with a savory tomato sauce, perfectly complementing their taste and richness, and paired them with classic spaghetti for a hearty meal. My family, originally from Poland and well-acquainted with various meatball recipes since childhood, declared these to be among the best and most delicate they’ve ever tasted. While I chose the oven-baking method for these Italian meatballs, they can be just as delicious when pan-fried. Whichever method you pick, you’re in for a treat that combines the best of Italian and Polish culinary traditions.

But first, watch this video with the recipe for oven-baked Italian meatballs and see how easy they are to make:

What you need for oven-baked Italian Meatballs

Ground Pork & Ground Beef: These provide the foundation of the meatball. Pork adds moisture and fat, while beef gives it a robust flavor.

When making authentic Italian meatballs, the quality of your meat plays a huge role in the final taste and texture. Here’s how to choose the best beef and pork for your dish:

Freshness is Key: Always opt for the freshest cuts available. Check the expiration date on packaged meat and, if buying from a butcher, don’t hesitate to ask when it was cut.

Beef Cuts: For meatballs, you want beef that’s flavorful and moderately fatty. Ground chuck, which comes from the shoulder, is a great choice as it’s typically about 20% fat. This ensures your meatballs are juicy, not dry.

Pork Cuts: Ground pork should also have a bit of fat for flavor and moisture. If you’re grinding your own, pork shoulder or Boston butt are good options.

Color Matters: Fresh beef should be a bright cherry-red color (it might be slightly darker if vacuum-packed). Pork should be pink with a bit of marbling. Avoid meat that’s gray or brownish.

Avoid Too Much Processing: If possible, buy meat that’s been minimally processed. Avoid pre-seasoned or flavored varieties. Freshly ground meat from a reputable butcher is often the best option.

Texture: The meat should feel firm to the touch. If it’s sticky or slimy, it’s a sign that it’s not fresh.

Onion & Garlic: They offer a depth of flavor, ensuring every bite is savory and aromatic.

Parsley: Fresh parsley brightens up the dish and adds a hint of freshness.

Dried Oregano: An essential Italian herb that gives the meatballs their signature Mediterranean flavor.

Parmesan Cheese: It provides a salty, umami richness and helps bind the meatballs together.

Salt & Pepper: Essential seasonings to enhance the natural flavors of the meat and other ingredients.

Mushrooms: Although not a traditional ingredient, mushrooms can add earthiness and an extra layer of texture.

Breadcrumbs: They help to bind the mixture together and retain the meatballs’ moisture, ensuring they remain juicy.

Milk: It softens the breadcrumbs, giving the meatballs a tender texture and preventing them from becoming too dense.

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STEP – BY – STEP

STEP 1.

Grate the mushrooms. In a bowl, combine ground pork, ground beef, crack in an egg, pour in milk, add breadcrumbs, garlic grated or pressed through a garlic press, finely chopped onion, grated Parmesan cheese, finely chopped parsley, salt and pepper, oregano, and the grated mushrooms.

STEP 2.

Mix all the ingredients thoroughly with your hands and form small balls from the mixture. I used an ice cream scoop to ensure I was getting consistent amounts for each meatball. Place the balls on a baking sheet lined with parchment paper (or baking paper). Bake in a preheated oven at 400°F (about 200°C) for approximately 20-25 minutes.

Check the meatballs after 20 minutes. They should be thoroughly cooked inside, and their internal temperature should be about 165°F (approximately 74°C). If you have a meat thermometer, you can use it to check the temperature. Remember, the exact baking time may vary depending on the size of the meatballs, the type of oven, and whether the meatballs were previously browned. It’s always a good idea to monitor the dish while baking and adjust the time if necessary.

Note! If you don’t want to bake the meatballs, you can also pan-fry them.

STEP 3.

In the meantime, prepare the sauce. First, heat olive oil in a pan over medium heat. When the oil is warm (but not hot), add the garlic. I sliced it into thin pieces. Sauté the garlic briefly – for about half a minute up to a maximum of one minute. Then add the canned tomatoes. Once the tomatoes start boiling, reduce the heat significantly and season with salt, pepper, add dried oregano and basil (or substitute with other dried herbs if you prefer), sugar, and tomato paste. Mix well. Simmer for about 10 minutes until the sauce thickens noticeably.

STEP 4.

Transfer the baked meatballs (or fried, if you fried them) to the pan with the sauce and simmer in the sauce for about 2-3 minutes. Serve with your favorite sides, like spaghetti. That’s it. Enjoy ♥.

Storing Leftover Meatballs:

Cool Down: Allow the meatballs to come to room temperature, but don’t leave them out for more than 2 hours.

Container: Place the meatballs in airtight containers or resealable plastic bags. If you have sauce left, you can store them together or separately, depending on your preference.

Refrigerate: Store the meatballs in the refrigerator if you plan to eat them within 3-4 days.For Longer Storage: If you’re not planning to eat them within a few days, it’s better to freeze the meatballs. Place them in a single layer on a baking sheet, freeze until solid, and then transfer them to freezer bags. This method prevents the meatballs from sticking together. Properly stored, they can last in the freezer for up to 3-4 months.

Reheating Leftover Meatballs:

From the Refrigerator:

• Microwave: Place meatballs in a microwave-safe dish, cover with a lid or microwave-safe plastic wrap. Heat on medium power for 1-2 minutes, or until hot. Check them and stir halfway through to ensure even heating.
• Oven: Preheat your oven to 325°F (165°C). Place the meatballs in an oven-safe dish, possibly with a bit of sauce or water to prevent drying out. Cover with foil and bake for 20-25 minutes or until heated through.

From the Freezer:

• Thawing: For best results, it’s recommended to thaw frozen meatballs in the refrigerator overnight before reheating.
• Microwave: If you’re in a hurry, you can microwave frozen meatballs directly. Use a microwave-safe dish, cover, and heat on medium power for 3-4 minutes, stirring halfway.
• Oven: If reheating from frozen in the oven, preheat to 325°F (165°C). Place the meatballs in an oven-safe dish with some sauce or water, cover with foil, and bake for 30-35 minutes or until heated through.

Always make sure to check the internal temperature of the meatballs to ensure they are reheated to a safe temperature (165°F or 74°C) before consuming.

If you’re in the mood for a different meatball recipe, I recommend these pork meatballs in a creamy mushroom sauce. The sauce is full of flavor! Link below:

Pork meatballs with creamy mushroom sauce. – Pasta Mama Cooks

OVEN – BAKED ITALIAN MEATBALLS. PRINTABLE RECIPE: