Sunday-Style Oven-Baked Meatballs

I have such vivid memories of hanging out in my childhood best friend’s kitchen, waiting for the meatballs and “gravy” to be done every Sunday. The good news? She lived right next door—so the smell of that deliciousness was never far from alerting me.

That’s probably one of the reasons I love making a good meatball and sauce. Bonus: these are baked in the oven, so they’re lighter than frying—and they freeze beautifully.

Let’s Cook!

• Preheat the oven to 375 degrees
• Cover a baking sheet with foil to make clean up easier, top with a wire baking rack. Set aside.
• In a large bowl, gently combine the meat and eggs
• Add the salt, pepper, parsley and oregano and mix to incorporate into the meat
• Add the parmesan and bread crumbs and mix until the mixture holds together to roll easily (you might have to add a bit more breadcrumbs or parmesan if it seems too loose)
• Roll in the meatballs into the size you want, placing them on the baking rack.
• Bake at 375 until the internal temperature reaches 165 degrees. (roughly 10 minutes for 1 1/2 inch meatballs, 25 minutes for 3 1/2 inch size)
• Cool and stir into your favorite sauce or freeze till you’re ready.

The mix will make about three dozen meatballs that are 1 1/2 inch or 10-12 3 1/2 inch meatballs).

Why two sizes? If I’m making traditional pasta and sauce (or meatball subs), I prefer the smaller size. If I’m making something to go with a dish like Utica Greens, we like them a little larger.

Baking them in the oven leaves them juicy, tender and golden brown without frying.

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!