Classic Italian Meatballs in the Oven Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor, while pecorino is usually less expensive.

Smash a couple cloves of fresh garlic and mince them with a chef knife.

Chop flat leaf Italian parsley.

Add Certified Angus Beef Ground Chuck to a bowl.

Add 1/4 pound of sweet Italian sausage to the bowl.

Add plain breadcrumbs to the bowl.

Add a good amount of grated Parmesan cheese to the bowl.

Crack an egg into a separate bowl, whisk it, and then add it to the mixture.

Add minced garlic, chopped parsley, dried oregano, fresh cracked pepper, and kosher salt to the bowl.

Mix the ingredients using a bowl scraper to keep the fat cold.

Use a portion scooper to form meatballs and place them on a sheet tray or clean plate.

Put a thin layer of tomato sauce in the bottom of a casserole pan.

Gently work each portion into meatballs and place them in the sauce, giving each some space.

Bake the meatballs in the oven for 20 minutes, then rotate them for even browning.

Return the meatballs to the oven for an additional 10-15 minutes to cook through.

Combine the rendered fat and seasoning from the meatballs into the pasta sauce.

Ladle some pasta water into the sauce to adjust the consistency.

Chop fresh basil and add it to the warm sauce.

Strain the spaghetti using a metal mesh strainer.

Return the spaghetti to the pan and add a ladle of sauce instead of olive oil to avoid sticking.

Add the meatballs back into the sauce.

Plate the spaghetti, top with sauce and meatballs, and garnish with Parmesan and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens