Sauce Baked Meatballs Recipes

OVEN BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 180C/350F.
• Place onion, garlic and olive oil in a (approx) 30 x 25 cm / 12 x 10" pan (Note 4). Mix, spread out, then bake for 8 minutes. (Start the meatballs)
• Remove from oven, add remaining Sauce ingredients. Mix.
• Place rack on top of pan.
• Turn oven up to 200C/390F.
• Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread, set aside for 3 minutes. Bread should disintegrate into mush - if not, add a splash of milk or water to help it along.
• Add all the remaining Meatball ingredients except oil spray. Use you hands to mix well.
• Measure out very generously heaped tablespoons and roll into firm balls. It should make around 20 - don't make them too small, they will cook too quickly.
• Place meatballs on the rack, ensuring they are positioned over the pan so the juices will drip into the Sauce.
• Spray generously with oil.
• Bake for 20 minutes. Optional: flick to grill/broil on high for 2 minutes at the end, to get better browning.
• Transfer meatballs from rack into the Sauce. Stir to coat meatballs in Sauce.
• Serve with spaghetti or other pasta of choice, garnished with fresh parsley and parmesan.

MEATBALLS WITHOUT BREADCRUMBS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• In a medium bowl, use your hands to mix together the meatball ingredients.
• Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
• Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
• When the meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.

ITALIAN BAKED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

ITALIAN BAKED MEATBALLS

Steps:

• Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
• Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.
• When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need - the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
• When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
• Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
• *Freezing notes: Open-freeze in the baking dish until solid, but don't leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.

SAUCE BAKED MEATBALLS

Steps:

• 1. Beat egg with spoon in a large bowl. Add the next ingredients. Mix thoroughly and shape into meatballs. Place in a large baking dish or sided baking sheet large enough for a single layer.A roasting pan works good too.
• 2. Combine sauce ingredients and pour over meatballs. Bake covered in 350 oven for 1 hour. Serve over steamed rice with a nice green salad.

FAMILY SECRET MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).

CHICKEN PICCATA MEATBALLS

Steps:

• Preheat oven to 400 degrees. Drain the capers and place the capers on a paper towel lined plate to dry them even more. Pat them with a paper towel to remove excess moisture from their tops. In a large bowl combine the ground chicken, lemon zest, egg, breadcrumbs, water, garlic powder, onion powder, Parmesan cheese and thyme. Stir to combine into your ground chicken mixture. Form into small to medium sized meatballs, place on a cooling rack on a baking sheet (it's ok if you don't have cooling racks, you can place the meatballs directly on the baking sheet). Spray the cooling rack with cooking spray first to prevent meatballs from sticking. Bake for 30 minutes.
• While the meatballs are baking, start frying the capers. In a small pan, add the olive oil and heat over medium high heat. Add the dry capers and cook for 5-6 minutes until lightly browned. Remove from the oil and place on another paper towel lined plate. Set side until you're done with the rest of the dish.
• To make the piccata sauce, heat the butter in a large pan over medium heat. Add the grated garlic and cook for 1 minute. Add the flour and stir to combine, cook for another 30 seconds, then add the chicken broth, cream, Parmesan cheese, lemon juice, lemon zest, salt & pepper. Stir to combine, reduce heat to low and simmer until the meatballs are done, or about 10 minutes. If the sauce thickens too much, add a little broth to thin it out.
• To serve, plate your dish with the chicken meatballs, cover with the piccata sauce, and lastly top with fried capers. Serve with pasta, mashed potatoes, or rice.

BAKED MEATBALLS IN TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
• Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.

ITALIAN BAKED MEATBALLS

Steps:

• Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.