Italian Meatballs
Baked meatballs made with ricotta and Parmesan, finished in a tomato sauce. Serve them over pasta, in sandwiches or wraps, or with mashed potatoes and a fresh salad.
Servings: 6
Ingredients:
Meatballs
- 2 lbs ground beef
- 1 cup Parmesan, grated
- 1 cup ricotta
- 1 cup panko breadcrumbs
- 2 eggs
- 3 garlic cloves, pressed
- 2 tbsp parsley, finely chopped
- 1½ tsp salt, adjust to taste
- ½ tsp black pepper
- Pinch crushed red pepper, optional
Tomato Sauce
- 28 oz whole peeled tomatoes, 1 can
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt & black pepper, to taste
- ½ tsp dried oregano
Method:
Start CookingMake the Meatballs
- Heat oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large bowl, add: beef, Parmesan, ricotta, panko, eggs, garlic, parsley, salt, pepper, and crushed red pepper.
- Mix gently until just combined.
- Scoop and roll into meatballs (about 1 tablespoons each).
- Place on prepared tray.
- Bake for 20 minutes, then broil 2 minutes to add light color on top.
Make the Sauce
- Heat olive oil in a saucepan over medium heat.
- Add garlic and sauté about 30 seconds.
- Add whole tomatoes (crush gently with spoon), salt, pepper, and oregano.
- Simmer uncovered 10 – 15 minutes until slightly thickened.
- Add baked meatballs to sauce if serving right away. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
- Cookie scoop optional
Notes:
From the kitchen
- Don’t overmix, gentle hands keep the meatballs tender.
- A cookie scoop helps make evenly sized meatballs (and faster prep).
- Ricotta adds moisture, so these stay soft even after baking.
- A 1 tbsp scoop will give you smaller meatballs (you’ll get closer to ~40–48 pieces from 2 lbs. meat).
- If you ever switch to 2 tbsp, you’ll have around 24–28 meatballs.
- You can use your favorite canned marinara sauce instead of homemade sauce.
- These freeze beautifully after baking. Cool completely, then store in freezer bags or containers.
- For a deeper-colored tomato sauce, stir in 1 tablespoon tomato paste while sautéing the garlic.
- Add fresh basil to the sauce before serving, if desired.
- Finish with extra Parmesan or a drizzle of olive oil.
- Serve over pasta, spooned onto crusty bread, or alongside creamy mashed potatoes with a fresh salad on the side.
- Make a sandwich or wrap with your favorite greens.
- Perfect for family dinners or casual gatherings.
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Nutrition:
Calories: 654 kcal | Carbohydrates: 15 g | Protein: 42 g | Fat: 47 g | Saturated Fat: 19 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 20 g | Trans Fat: 2 g | Cholesterol: 196 mg | Sodium: 774 mg | Potassium: 793 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 663 IU | Vitamin C: 15 mg | Calcium: 387 mg | Iron: 5 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Italian meatballs
WHY WE LOVE IT
First, it’s a meatball – need we say more. Second, it’s oven-baked for easy prep and less mess. And most of all, it pairs perfectly with pasta, but stays flexible enough for many meals.
A LITTLE STORY
The big spaghetti-and-meatballs plates we know today didn’t come from Italy – they’re a beloved Italian-American creation.
DID YOU KNOW?
In Italy, meatballs (polpette) are usually small – about marble-sized – and served on their own or in soups. Pasta is traditionally the first course, while meatballs come later as the second.