Baked Meatballs in Tomato Sauce
Beef and pork meatballs bake right in a simple tomato sauce until tender, coming out bubbling and ready for crusty bread or pasta.
Baking the meatballs directly in the sauce means they simmer gently the whole time and pick up flavor instead of drying out on a sheet pan. A mix of beef and pork keeps the texture tender, while a handful of parmesan in the meat itself adds savoriness. Serve the whole dish straight from the oven with warm bread for scooping up the sauce.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 400F and combine the ground beef, ground pork, breadcrumbs, parmesan, egg, half the garlic, and 1 teaspoon of the salt in a bowl.
Roll the meat mixture into 16 meatballs of even size and arrange them on a plate while you start the sauce.
Heat the olive oil in an oven-safe baking dish over medium heat on the stovetop and cook the remaining garlic for 30 seconds until fragrant.
Pour in the crushed tomatoes, remaining salt, and dried oregano, and bring the sauce to a gentle simmer for 5 minutes.
Nestle the raw meatballs into the simmering sauce so they are mostly submerged, then transfer the dish to the oven.
Bake uncovered for 30 to 35 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
Scatter the torn basil over the top just before serving the dish hot with crusty bread or a bowl of pasta.
Kitchen note
This dish freezes well once fully cooled; portion it into containers and it will keep in the freezer for up to three months.
