May 11, 2015

Baked Meatballs with Mozzarella

I mentioned this before when I originally published my meatball recipe but I really, really don’t like the supermarket frozen meatballs. I hate the corky texture they have and they’re just so artificial tasting.

But they’re convenient. And it’s easy to be lured in to buying them.

So, here’s what I do! I make batches of my homemade meatballs, cook them up, plop them in a big o’ gallon-sized zip-top bag and throw them in the freezer. I can quickly make Swedish Meatballs, Crock Pot Meatball Subs, Spaghetti & Meatballs or this beauty any time I want.

My new favorite meatball meal is this one where the meatballs are baked in tangy marinara and topped with gobs of buttery, gooey mozzarella. I typically serve this with some sort of hearty green vegetable like roasted brussels sprouts or fried zucchini (instead of pasta) and some good crusty bread to soak up all that cheese and sauce.

So delicious!

Baked Meatballs with Mozzarella! Italian meatballs baked in tangy marinara and topped with gobs of buttery, gooey mozzarella.


Baked Meatballs with Mozzarella! Italian meatballs baked in tangy marinara and topped with gobs of buttery, gooey mozzarella.

Baked Meatballs with Mozzarella! Italian meatballs baked in tangy marinara and topped with gobs of buttery, gooey mozzarella.

Baked Meatballs with Mozzarella
20-24 Italian meatballs, cooked (recipe below)
1 24-oz. jar marinara sauce
8 ounces of mozzarella, shredded

Spoon half of the marinara sauce into a large oven-proof frying pan or 13x9 baking dish. Arrange meatballs in pan then cover with remaining sauce. Cook, uncovered, for 10 minutes at 375 degrees or until sauce is heated through. Remove pan from oven and top meatballs with mozzarella. Return to oven and cook for an additional 10 minutes or until cheese is bubbly and starting to brown.

Serve with pasta or vegetables such as fried zucchini or roasted brussels sprouts (I love to serve hearty green veggies with marinara sauce – you totally don’t miss the pasta!).

Italian Meatballs
1 onion, grated
2 eggs, beaten
1 teaspoon worcestershire sauce
1/2 cup grated parmesan cheese
1 tablespoon Italian Seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 pounds ground beef (80/20 works best – don’t use anything too lean)
1/2 cup Italian dried bread crumbs

In a large bowl combine onion, eggs, worcestershire sauce, parmesan cheese, Italian seasoning, salt, pepper and garlic powder; mix well.

Crumble ground beef into mixture and mix with your hands until just combined. Don’t “squeeze” the mixture with your hands – overworking the meat is what yields that “corky” texture.

Add bread crumbs and continue to mix the ingredients until everything is just combined and starts to stick together. Add more bread crumbs if necessary until the mixture holds together.

Shape into balls by hand or try this trick: Turn mixture out onto a cutting board or clean counter and shape into a rectangle. Pat her down good and keep working on it until it’s perfectly shaped. Using a sharp knife, cut the mixture into 20-24 squares. Roll each square into a ball. This way all the meatballs will be exactly the same size without having eyeball each one.

Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Place meatballs onto baking sheet and bake at 400 degrees for 18-20 minutes.

This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE


Baked Meatballs with Mozzarella! Italian meatballs baked in tangy marinara and topped with gobs of buttery, gooey mozzarella.


Pin It

22 comments:

  1. This looks so delicious! Thanks for sharing..:)

    ReplyDelete
  2. In my country...smashed potato...

    ReplyDelete
  3. These sound so good- especially with roasted brussels sprouts!

    ReplyDelete
  4. Yum.... this looks wonderful. :)

    ReplyDelete
  5. Yes oh Yes! PUUUUULLLLEEEEASE!!! Fabulous recipe. Mouth watering photos. Thanks for sharing with us at Weekend Potluck.

    ReplyDelete
  6. This looks delicious! I am going to "pin it" for future use. I am sure my family will love it! I just found your blog. Thanks for sharing!

    ReplyDelete
  7. I made this last night and it was a hit!!! Every recipe I have tried so far from this website has been absolutely wonderful!!!

    ReplyDelete
    Replies
    1. I love comments like this! It really helps those of us who are just visiting for the first time :)

      Delete
  8. I love this so simple idea i think I will cook some for my familly soon

    ReplyDelete
  9. Hi Mandy, nice to meet you. Thanks for the dinner idea tonight. This is my kind of cooking and eating.

    ReplyDelete
  10. To get uniformed size meatballs use a clever little gadget called a meatball maker. Looks like scissors with cups on the end.Come in 2 sizes. The smaller one is for making little meatballs for wedding soup.

    ReplyDelete
    Replies
    1. That meatball maker is wonderful. Mine is very old, it was my mom's , it has a hole in the middle of each side of the shaper.

      Delete
  11. I bake my rolled meatballs in cupcake pans. The grease is contained, and clean up is a breeze. FYI

    ReplyDelete
  12. Can you freeze these Italian Meatballs? If so, how long can they last in the freezer?

    ReplyDelete
  13. I made this for a pizza recipe with egg and spinach for the pizza crust!

    ReplyDelete
  14. Great recipe and lots of options to pair this dish...

    ReplyDelete
  15. I am definitely making these - they look so good :)

    ReplyDelete
  16. Hi Mandy. When i visit your site on my mobile device (iphone, safari browser) the site is hijacked and i'm reouted to the candycrush website and to the appstore, and your website completely disappears from my browser. You may need to get your site checked out as the same thing happened on my wife's phone.

    ReplyDelete
  17. Found this recipe via Pinterest..and I can't wait to try these out this week! Look so good!! I also included the link to this recipe in my Sunday Meal Plan post! http://wp.me/p4721V-FN

    ReplyDelete
  18. I'm wondering how you cook tomato sauce in a cast iron skillet without getting that metal taste? I've learned over the years not to mix cast iron and tomatoes. Just wondering.

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

Keep up with my latest shenanigans and recipes by following South Your Mouth!
Like, Share, Pin, +1 & Tweet to keep the wheels turning!