These easy oven-baked Italian meatballs are juicy, incredibly tender, and has irresistible flavors that will just melt in your mouth! This Easy Baked Italian Meatballs Dinner is made with Batistini Farms USDA Organic Ancient Tuscan Grain Spaghetti for an authentic Italian dinner that is high in fiber, natural proteins, and antioxidants.
Batistini Farms is a family-operated and owned company. And I might be a little biased here, since it's my family's business, BUT that just means I know all their secrets. 😉 So when I say they provide only the most authentic Italian products, I mean it! They work endless hours with generations-old family farmers in Italy to source only the finest quality Italian products.
They offer award-winning extra virgin olive oil, balsamic vinegars, ancient Tuscan grain pastas, herb seasonings, olives, and more!
Every single olive oil is handcrafted from fresh organic olives and cold extracted within 24 hours of harvest. The olives are grown in rich soil, sustainable farming practices, and pruning techniques that yield thriving terroir from their family estate olive grove.
It is the most fresh olive oil you'll ever taste! Always the most recent harvest date.
They provide a dark bottle to keep the olive oil from spoiling.
In every bottle, you'll be able to explore the fruitiness, green leaves, almonds, herbs, etc. with a bittersweet tingling piquant finish that is signature to a true 100% extra virgin olive oil.
What are the health benefits of Olive Oil?
Olive oil has almost too many benefits for me to list, but here are a few:
Reduces inflammation. Olive oil can decrease inflammation, a key driver of heart disease.
How to make the best Italian Meatballs in 5 Simple Steps:
Prep ingredients: Quickly place the bread under cold running water to dampen, squeezing out any excess water. Add to a large bowl. Take the spicy Italian sausage out of its casing and add the meat to the bowl. Add the ground beef, egg, oregano, herbs, molasses, cumin, and garlic powder to the bowl, as well.
Form the Meatballs: Use your hands to mix all the ingredients together just until combined. Lightly grease your hands with olive oil. Roll into meatballs, using 2 tablespoons mixture each. Place the meatballs into an oven-safe deep dish or cast iron skillet.
Bake the Meatballs: Drizzle 1 tablespoon olive oil over the meatballs. Bake for 15 minutes.
Add the Sauce: In the meantime, make the sauce. Combine the san marzona tomato, minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper into a food processor. Pulse 2-3 times to break up the tomatoes into small pieces. Pour the sauce over the baked meatballs. Cover with tinfoil and bake 15-20 more minutes, until the meatballs are fully cooked.
Add the Cheese: Add the sliced provolone and fresh mozzarella evenly over the sauce-y meatballs. Bake for 8 minutes, broiling the last 2 minutes, until cheesy and golden on top. Serve immediately with the spaghetti. Enjoy!
Why is it healthier than most pastas on the grocery shelves...
Batistini Farms' Ancient Tuscan Grain Pastas are stone milled, slow dried the traditional way, and bronze drawn on a single Tuscan estate. It's packed with natural nutrition and is BY FAR the most amazing whole grain pasta taste!
It begins with harvesting of organic select grains, stone milling the seeds to flour, and then crafting the dough, cutting it by bronze, and patiently waiting for the slow drying of the pasta to keep with the old traditions.
7g Protein Per Serving
Naturally High in Fiber
100% USDA Organic
Low Glycemic
Made with the finest ancient whole grains
KETO
Vegan
9 Servings Per Bag
Can I make ahead Italian meatballs?
You can make and shape meatballs ahead of time and store them covered (and unbaked) for up to one day in the refrigerator. Follow the directions as normal the next day when ready to finish the baking process.
If you want to bake them (without the cheese), you can also freeze them up to 2 months. Just make sure they are fully cooked before freezing.
TIPS for Making the Best Italian Meatballs:
Use that day old bread up, dampen and squeeze excess water out, then add to the meatballs mixture. Trust me, you don't want to skip this ingredient.
Avoid overtaxing the meat. It will result in tough meatballs.
Use a large cookie scooper for scooping the meat and wet your hands to roll. You'll want about 2 tablespoons mixture per meatball.
Drizzle that olive oil before the first bake! This helps to golden them and create that "crisp" outside texture that you would get if pan-searing first.
Avoid overcooking.
How do you reheat frozen meatballs?
To serve make-ahead meatballs, thaw them in the refrigerator overnights and reheat them in the sauce for about 8-10 minutes at 350F. You can also microwave them for 2-3 minutes, but I try to avoid that method as it zaps the nutrition and can reduce the delicious texture.
Can you make Italian meatballs in the air fryer?
Absolutely! This recipe in particular can not be made in the air fryer. However, you can cook the meatballs without the sauce and cheese in the air fryer. It's great for busy week days and reduces the cooking time.
I recommend cooking the meatballs in the air fryer for 10-12 minutes at 400F.
If you want, you can make the sauce to heat up over the stovetop as they bake and garnish with freshly grated parmesan when serving!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Quickly place the bread under cold running water to dampen, squeezing out any excess water. Add to a large bowl.
Take the spicy Italian sausage out of its casing and add the meat to the bowl.
Add the ground beef, egg, oregano, herbs, molasses, cumin, and garlic powder to the bowl, as well.
Use your hands to mix all the ingredients together just until combined. Lightly grease your hands with olive oil. Roll into meatballs, using 2 tablespoons mixture each.
Place the meatballs into an oven-safe deep dish or cast iron skillet.
Drizzle 1 tablespoon olive oil over the meatballs. Bake for 15 minutes.
In the meantime, make the sauce. Combine the san marzona tomato, minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper into a food processor. Pulse 2-3 times to break up the tomatoes into small pieces.
Pour the sauce over the baked meatballs. Cover with tinfoil and bake 15-20 more minutes, until the meatballs are fully cooked.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain, rinse with cold water, and toss generously in olive oil. Set aside.
Add the sliced provolone and fresh mozzarella evenly over the sauce-y meatballs. Bake for 8 minutes, broiling the last 2 minutes, until cheesy and golden on top.
Serve immediately with freshly grated parmesan and basil along with the spaghetti. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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