Easy Baked Cheesy Meatballs (Edit recipe)

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These are very simple to make, flavourful and make awesome leftovers for lunches or easy dinners throughout your week! I like to serve this with some sautéed veggies like broccoli, peppers, zucchini and kale and chickpea gluten free pasta.

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8-10

Ingredients

2 lb Ground Veal, or ground beef
1 lb Ground Pork, or Italian sausage
3 pieces Bread, soaked in 1/3 cup milk
1/2 cup Breadcrumbs, Italian
2 Eggs, whisked
1/2 cup Parmesan Cheese, grated
2 Shallot, finely chopped
1 Onion, sweet, finely chopped
2-3 Tbsp Unsalted Butter, to sauté onions with
1 Tbsp Italian Seasoning
Salt and Pepper, to taste

For the Sauce Topping

48 oz Marinara Sauce, (2 jars)
2 cups Mozzarella Cheese, shredded (or cheese of choice, like cheddar)
pinch Dried Parsley, or dried basil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425F and take out 2 large baking dishes. Line them with butter or olive oil so the meatballs don’t stick.
Sauté the shallots and finely chopped onion in a pan with some butter for 10 minutes on medium-low heat, until they are just caramelized. Set aside.
In a large bowl crumble up the soaked bread in the milk into small pieces. Then with your hands (I like to use gloves) add in all of the meatball ingredients together and mix well until everything is combined and evenly spread out. Once the onions are cooled, add them into the mix for a deeper caramelized flavour.
Assemble the meatballs (about 2 tablespoon size) in the greased baking tray, keeping them in 1 layer beside each other (not on top of each other). season them liberally with salt and pepper.
Bake for about 15 minutes at 425F until they are just crisped on the outside but not fully cooked inside.
Take out and pour a jar of sauce over each baking dish, then top with lots of cheese and some herbs. Cover with foil and bake for another 15 minutes.
Remove the foil, then bake another 10 - 15 minutes or so until the top is melted and golden brown.

Notes

If you wanted to make a bigger batch, simply add more ground meat, another egg and increase your seasoning or bread crumbs.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	692
Fat:	41 g
Carbohydrates:	28 g
Protein:	51 g
Cholesterol:	175 g
Sodium:	1273 mg
Fiber:	6 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.