Baked Meatballs

Baked Meatballs Recipe - Authentic Italian Flavor

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Baked meatballs are a classic comfort food that has been enjoyed by families around the world for generations. This particular recipe combines the rich flavors of veal, beef, and pork with the aromatic presence of onion and garlic, all bound together with eggs and parmesan cheese. Baked to perfection, these meatballs are a versatile dish that can be served in numerous ways, making them a favorite for both weeknight dinners and special occasions.

History

The concept of meatballs has roots in various cultures, with each adding its unique twist to the basic idea of ground meat rolled into balls. The Italian version, known as "polpette," has been particularly influential worldwide. This recipe is inspired by the Italian tradition but has been adapted over time to incorporate a mix of meats and baking instead of frying, offering a lighter version of the classic.

Ingredients

1 tbsp olive oil
0.5 onion, finely chopped
3 garlic cloves, minced
0.5 lb (227 g) ground veal
0.5 lb (227 g) ground beef
0.5 lb (227 g) ground pork
0.5 cup grated parmesan cheese
2 eggs
0.5 tsp salt
0.25 tsp pepper

How to prepare

1. Preheat the oven to 375°F. In a skillet, heat over high heat and cook the onion for 5 minutes until softened. Add the garlic and cook for an additional 1 minute. Transfer the mixture to a bowl and combine with ground meats, cheese, eggs, salt, and pepper.
2. Shape the mixture into golf ball-sized meatballs and place them on a jelly roll pan. Bake for 20–25 minutes or until the meatballs are browned and cooked through.

Variations

Consider adding chopped spinach or sun-dried tomatoes to the meat mixture for added flavor and nutrition. For a spicier version, mix in some red pepper flakes.

Cooking Tips & Tricks

To ensure your meatballs are juicy and flavorful, don't overmix the meat. Combine the ingredients until just incorporated. Baking on a jelly roll pan allows for even cooking and browning. If you prefer a crispier exterior, consider broiling the meatballs for the last few minutes of cooking.

Serving Suggestions

Serve these meatballs with a side of spaghetti and marinara sauce for a classic Italian meal, or enjoy them with a creamy polenta for a comforting dish. They're also great as a protein-packed addition to a salad or sandwich.

Cooking Techniques

Baking is a healthier alternative to frying, as it reduces the amount of added fat. For evenly sized meatballs, use a cookie scoop to measure out the mixture before rolling.

Ingredient Substitutions

For a lighter version, you can substitute the ground pork with ground turkey. If you're avoiding dairy, nutritional yeast can be a good alternative to parmesan cheese.

Make Ahead Tips

These meatballs can be prepared in advance and stored in the refrigerator for up to two days before baking. They can also be frozen, either raw or cooked, for up to three months.

Presentation Ideas

Serve these meatballs on a platter with toothpicks as an appetizer, or atop a bed of freshly cooked pasta with a sprinkle of fresh herbs for an elegant presentation.

Pairing Recommendations

A medium-bodied red wine, such as Chianti or Merlot, pairs beautifully with the rich flavors of these meatballs. For a non-alcoholic option, consider a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftover meatballs in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, or in a microwave for a quicker option.

Nutrition Information

Calories per serving

A serving of these baked meatballs contains approximately 250-300 calories, making them a hearty addition to any meal without being overly calorific.

Carbohydrates

This recipe is relatively low in carbohydrates, with the primary sources being the onion and garlic. Each serving contains approximately 3-4 grams of carbohydrates, making these meatballs a suitable option for low-carb diets.

Fats

The combination of veal, beef, and pork, along with the olive oil and parmesan cheese, contributes to the fat content of this dish. Each serving contains about 15-20 grams of fat, with a mix of saturated and unsaturated fats. Using leaner cuts of meat can help reduce the fat content if desired.

Proteins

Meatballs are an excellent source of protein, with each serving providing roughly 20-25 grams of protein. This high protein content makes them a filling and nutritious option for mealtime.

Vitamins and minerals

These meatballs are rich in vitamins and minerals, including vitamin B12, zinc, iron, and calcium, thanks to the meat and cheese. These nutrients are essential for energy production, immune function, and bone health.

Alergens

This recipe contains common allergens such as eggs and dairy (parmesan cheese). Those with allergies to these ingredients should consider suitable substitutions.

Summary

Overall, these baked meatballs offer a balanced mix of macronutrients with a good protein content, moderate fats, and low carbohydrates. They also provide essential vitamins and minerals, making them a nutritious option for a meal.

Summary

This baked meatball recipe offers a delicious and nutritious twist on a classic dish. With a mix of meats, aromatic seasonings, and a baking method that locks in flavor while keeping things lighter, it's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether served as part of a family dinner or as a tasty appetizer at a gathering, these meatballs are sure to be a hit.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Maria's house for a gathering. As soon as I walked into her kitchen, the smell of garlic, onions, and tomatoes filled the air. Maria was busy rolling up meatballs and placing them on a baking sheet.

I asked her what she was making, and she smiled and said, "Baked meatballs! It's an old family recipe that has been passed down for generations." I watched as she mixed the ground beef with breadcrumbs, eggs, Parmesan cheese, and a secret blend of herbs and spices. She then shaped the mixture into perfect little balls and placed them in the oven to bake.

As the meatballs cooked, Maria told me the story of how she learned to make them. She said that her grandmother, Nonna Rosa, had taught her the recipe when she was just a little girl. Nonna Rosa was a master in the kitchen, and her meatballs were famous in their small town. Maria had spent countless hours by her side, learning the art of Italian cooking.

I was mesmerized by Maria's story and the love and tradition that went into making those meatballs. When they finally came out of the oven, golden brown and sizzling, I couldn't wait to taste them. The first bite was like a flavor explosion in my mouth. The meatballs were juicy and tender, with a perfect balance of savory and sweet.

I begged Maria to show me how to make them, and she happily agreed. We spent the rest of the afternoon in her kitchen, rolling meatballs and laughing together. By the time I left, I had a sheet of baked meatballs to take home with me, along with the recipe written down on a tattered piece of paper.

From that day on, baked meatballs became a staple in my own kitchen. I made them for family gatherings, dinner parties, and quiet nights at home. Each time I made them, I thought of Maria and Nonna Rosa and the special bond we shared over those delicious meatballs.

Over the years, I added my own twist to the recipe, experimenting with different meats, cheeses, and seasonings. I shared the recipe with friends and family, passing it down to my own children and grandchildren. It became a cherished tradition in our family, a symbol of love, togetherness, and the joy of good food.

Now, as I roll up my own batch of baked meatballs, I can't help but smile at the memories that flood back. The first time I saw that recipe, I was captivated. And now, it's a part of me, a link to the past and a promise for the future. And as I take a bite of those delicious meatballs, I know that the love and tradition will live on, in every savory, tender bite.