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Baked Meatballs

Juicy oven-baked meatballs ready in about 20 minutes, paired with a smooth tomato sauce and great with rice, pita, pasta, or a fresh salad.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 25 meatballs
Recipe by NAVA Kitchen
Oven-baked beef meatballs with tomato sauce served with butter rice and parsley on a white plate.
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Ingredients:

Meatballs
  • 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
Tomato Sauce
  • 2 tbsp olive oil
  • 6 tbsp tomato sauce
  • ½ cup water
  • 1 garlic clove, minced
  • ½ tsp salt
  • 1 tbsp butter

Method:

Start Cooking
Make the Meatballs
  • 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.
Make the Tomato Sauce
  • 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.
Serve
  • 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:

Notes:

From the kitchen
  • 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.
 
Make it yours
  • 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.
 
At the table

My notes:

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Nutrition:

Calories: 82 kcal | Carbohydrates: 2 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Trans Fat: 0.2 g | Cholesterol: 21 mg | Sodium: 66 mg | Potassium: 80 mg | Fiber: 0.2 g | Sugar: 0.4 g | Vitamin A: 80 IU | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 1 mg
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