HomeDinnerSimple Baked Italian Oregano Meatballs

Simple Baked Italian Oregano Meatballs

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Simple Baked Italian Oregano Meatballs

Meatballs are a staple in many cuisines, but Italian meatballs hold a special place with their rich flavors and versatility. These Simple Baked Italian Oregano Meatballs are easy to make and packed with classic Italian flavors, perfect for serving with pasta, in a sub, or as an appetizer. This recipe highlights the use of oregano, adding a fragrant herbaceous note to the savory meatballs.

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  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Meatball Mixture:
    • In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, minced garlic, chopped onion, parsley, oregano, salt, and black pepper.
  3. Add the Egg and Milk:
    • Add the egg and milk to the meat mixture. Using your hands, gently mix until all ingredients are well combined. Be careful not to overmix, as this can make the meatballs tough.
  4. Shape the Meatballs:
    • Scoop out small portions of the mixture and roll them between your palms to form 1-inch (2.5 cm) meatballs. Place them on the prepared baking sheet, spacing them evenly.
  5. Bake the Meatballs:
    • Drizzle the meatballs with olive oil or lightly brush them with oil. Bake in the preheated oven for 20-25 minutes, or until they are browned and cooked through. You can check the internal temperature with a meat thermometer; it should read 160°F (71°C).
  6. Serve:
    • Serve the baked meatballs with your favorite pasta and marinara sauce, in a sub roll with melted mozzarella, or as an appetizer with a dipping sauce.

Tips for Success

  • Meat Mixture: Using a combination of beef and pork can add extra flavor and tenderness to the meatballs.
  • Even Cooking: Ensure the meatballs are of uniform size to cook evenly.
  • Don’t Overmix: Mixing the ingredients too much can lead to dense meatballs. Mix just until combined.
  • Resting the Mixture: Allow the meat mixture to sit for a few minutes before shaping the meatballs. This helps the breadcrumbs absorb the moisture and bind the meatballs better.

Variations

  • Spicy Meatballs: Add a pinch of red pepper flakes for a spicy kick.
  • Cheese-Stuffed: Place a small cube of mozzarella in the center of each meatball for a cheesy surprise.
  • Herb Variations: Experiment with other Italian herbs like basil or thyme for different flavor profiles.

These Simple Baked Italian Oregano Meatballs are not only delicious but also easy to make, making them a perfect choice for a weeknight dinner or a party appetizer. Enjoy the rich flavors of Italian cuisine with this versatile and crowd-pleasing recipe!

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Yield: 6

Simple Baked Italian Oregano Meatballs

Simple Baked Italian Oregano Meatballs

Meatballs are a staple in many cuisines, but Italian meatballs hold a special place with their rich flavors and versatility. These Simple Baked Italian Oregano Meatballs are easy to make and packed with classic Italian flavors, perfect for serving with pasta, in a sub, or as an appetizer. This recipe highlights the use of oregano, adding a fragrant herbaceous note to the savory meatballs.

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Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 1 pound ground spicy Italian Sausage may use ground beef if preferred
  • 2 slices thick soft whole grain or white bread
  • 1 egg
  • 1/2 cup fresh oregano chopped OR 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 tablespoon pomegranate molasses may use regular molasses
  • 1 tablespoon Gochujang Korean chile paste, optional
  • 2 tablespoons olive oil
  • 4 cloves garlic minced or grated
  • 1 (28 ounce) can san marzano tomatoes crushed by hand
  • 2 tablespoons harissa optional
  • 8 ounces fresh mozzarella sliced
  • 4 ounce provolone shredded
  • pasta for serving

Instructions

Preheat the oven to 450 degrees F. Grease a 9x13 inch baking dish with olive oil.

Add the ground sausage to a mixing bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the dampened bread into pieces and add to the bowl with the sausage. To the bowl, add the egg, oregano, cumin molasses and Gochujang. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

While the meatballs are baking, combine the olive oil, garlic, tomatoes, harissa (if using) and a pinch of salt + pepper in a bowl. Once the meatballs are ready, pour the sauce over them. Cover the pan with foil and bake for 25 minutes longer or until the meatballs are cooked through. Remove the foil and add the cheese. Place back in the oven until the mozzarella and provolone cheese are melted and golden, about 10 minutes. Serve with fresh oregano and your favorite pasta!

Nutrition Information:


Amount Per Serving: Calories: 545
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