Baked Meatballs
Ingredients:
- 1 lb. ground beef
- 1 onion, small, grated, water squeezed out
- 1 garlic clove, pressed
- ½ cup panko
- 1 egg
- 1 tsp salt
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 tsp pepper paste
- 2 tbsp olive oil
- 6 tbsp tomato sauce
- ½ cup water
- 1 garlic clove, minced
- ½ tsp salt
- 1 tbsp butter
Method:
Start Cooking- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly spray or brush with oil.
- Grate the onion and squeeze out the excess liquid.
- In a large bowl combine: ground beef, onion, garlic, panko, egg, salt, paprika, cumin, black pepper, olive oil, and pepper paste.
- Mix until evenly combined.
- Shape into walnut-size meatballs, then gently flatten them slightly.
- Place the meatballs on the prepared baking sheet.
- Lightly brush or spray oil on top.
- Bake for about 20 minutes, until cooked through and lightly browned.
- Heat 2 tbsp olive oil in a small pan over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add tomato sauce, water, and salt.
- Simmer for 8–9 minutes, stirring occasionally.
- Stir in 1 tbsp butter until melted and the sauce becomes smooth.
- Place the baked meatballs on a plate and spoon the warm tomato sauce over them.
- Serve with: rice, pita, lavash, pasta, fresh salad, or yogurt. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
- Food chopper optional
Notes:
- Squeezing the grated onion removes excess moisture and helps the meatballs hold their shape while baking.
- Lightly flattening the meatballs helps them cook evenly and develop a lightly browned surface.
- If the mixture feels sticky while shaping, lightly wet your hands with water.
- Replace the pepper paste with 1 tsp tomato paste, or simply skip it if you don’t have either.
- For extra flavor, add ½ tsp dried oregano or thyme to the meat mixture.
- You can shape the meat mixture into larger meatballs or small patties instead of walnut-size pieces.
- For a little heat, add a pinch of chili flakes to the meat mixture or the tomato sauce.
- Serve these baked meatballs with butter rice or vermicelli rice, mashed potatoes, warm pita or lavash, pasta with extra tomato sauce, a fresh shepherd salad, or yogurt on the side.
Nutrition:
FROM THE PANTRY
Meatballs
WHY WE LOVE IT
They are simple to make, full of flavor, and incredibly versatile. Whether served with rice, bread, pasta, or salad, meatballs turn simple ingredients into a warm, satisfying meal.
A LITTLE STORY
Meatballs appear in cuisines around the world, from Mediterranean köfte to Italian polpette and many other regional variations. Each culture brings its own spices and traditions, but the idea remains the same: seasoned ground meat shaped into small, flavorful bites that bring people to the table.
DID YOU KNOW?
Different ingredients in meatballs each play an important role in texture and flavor.
Eggs help bind the mixture so the meatballs hold their shape while cooking.
Breadcrumbs or panko absorb moisture and keep meatballs tender instead of dense.
Grated onion adds moisture and flavor while helping keep the meat juicy.
Yogurt or milk (used in some recipes) softens the mixture and creates a lighter texture.
Baking soda or baking powder can slightly tenderize the meat by raising the pH, helping the meat retain moisture.