Description
These meatballs were born in a tiny Brooklyn kitchen with nothing but a pound of ground beef and big dreams. Now, they’re a go-to comfort food—quick, juicy, and full of garlicky goodness. Whether it’s a chaotic Tuesday or cozy Sunday, these oven-baked beauties with rich marinara hit the spot every time. Minimal fuss, maximum flavor. No nonna required.
Ingredients
For the Meatballs:
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1 lb ground beef (80/20)
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½ cup breadcrumbs (or GF alternative)
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¼ cup grated Parmesan
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1 egg
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2 cloves garlic, minced
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2 tbsp fresh parsley (or 1 tsp dried)
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1 tsp salt
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½ tsp black pepper
For the Sauce:
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2 cups marinara sauce (store-bought or homemade)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Mix meatball ingredients in a bowl using your hands. Don’t overmix!
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Roll into 1½-inch balls. Use damp hands for easy shaping.
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Bake meatballs for 18–20 mins, until golden and cooked through.
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Simmer marinara in a skillet. Add baked meatballs and cook together for 10 mins until sauce thickens.
Notes
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Add fennel seeds or chili flakes to the mix for a flavor twist.
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Freeze extras raw or cooked—they reheat beautifully.
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Serve over pasta, zoodles, or in crusty sub rolls!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380 per serving, serves 4
- Fat: 26g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g