The Best Cheesy Baked Italian Meatballs in Marinara Sauce

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Make the sauce: melt the butter in a large sauté pan over medium heat, add the diced onion and cook 6 to 7 minutes until soft and translucent. Add the garlic and cook 1 minute, then add the thyme, rosemary, oregano, parsley, basil, sea salt and black pepper to taste.
3. Add the crushed and diced tomatoes, bring to a simmer over medium heat, then cover, lower to medium-low and simmer 25 to 30 minutes. Stir in 1 cup of parmesan once cooked.
4. Make the meatball mixture: put the ground beef and pork in a large bowl and add the parmesan, panko, grated onion, grated or pressed garlic and eggs.
5. Season the mixture with sea salt, black pepper, thyme, rosemary, oregano, basil and parsley. Gently mix with your hands until uniform, without overmixing or compacting, and poke in air pockets with your fingers.
6. Pour two-thirds of the sauce into a 9×13-inch casserole dish. Shape generous quarter-cup scoops of meat into balls and place them in the sauce (about 24 large meatballs).
7. Pour the remaining sauce over the meatballs and bake at 425°F for 35 to 40 minutes, until the thickest meatball reaches an internal temperature of 165°F, measured in its centre.
8. Switch the oven to broil, scatter the mozzarella and about 1 cup of parmesan over the top, and broil 4 to 6 minutes until melted and golden.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoParmesan cheeseMozzarella cheeseGround beef