Ina Garten Roasted Italian Meatballs

Ina Garten roasted Italian meatballs take 55 minutes and three kinds of ground meat, Pecorino and Parmesan to make a moist, cheesy batch of 30 to 32 meatballs. Try this make-ahead Italian dinner for a dinner party or busy weeknight dinner, since it roasts on sheet pans and feeds 10 people.

Mix the meats, bread crumbs, cheese and eggs lightly, because overworking the mixture packs it tight. Squeeze it hard and the meatballs bake up dense and dry instead of tender.

Traditional meatballs get fried in a pan, but Ina Garten hated the mess that left on the stove. So she roasts them on sheet pans brushed with olive oil, which browns them evenly and keeps the kitchen clean, as shared in Cooking for Jeffrey.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Italian Meatballs

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

480

kcal

Veal, pork and sirloin blend with bread crumbs, two cheeses and red wine for a tender, flavorful meatball. They roast until browned, then simmer briefly in marinara so the sauce soaks right in.

Ingredients

• 1 pound ground sirloin
  

• 1/2 pound ground pork
  

• 1/2 pound ground veal
  

• 1 3/4 cups dry seasoned bread crumbs
  

• 1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
  

• 1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
  

• 2 garlic cloves, minced
  

• 2 tablespoons chopped fresh parsley leaves
  

• Kosher salt and freshly ground black pepper
  

• 2 extra-large eggs, lightly beaten
  

• 3/4 cup dry red wine, such as Chianti
  

• 1/4 cup good olive oil
  

• 2 (32-ounce) jars good marinara sauce, such as Rao's
  

• Creamy Parmesan Polenta or cooked spaghetti, for serving
  

Directions

• Preheat and prep pans: Preheat the oven to 400°F. Line two sheet pans with parchment paper so the meatballs lift off easily later.
• Mix the meatballs: Place 1 pound ground sirloin, 1/2 pound ground pork and 1/2 pound ground veal in a large bowl. Break them up lightly with a fork and your fingertips. Add 1 3/4 cups seasoned bread crumbs, 1/2 cup Pecorino, 1/2 cup Parmesan, 2 minced garlic cloves, 2 tablespoons parsley, 2 teaspoons salt and 1/2 teaspoon pepper. Add 2 beaten eggs, 3/4 cup red wine and 3/4 cup water, then combine lightly but thoroughly.
• Shape the meatballs: Measure out 2-ounce portions, using a rounded 1 3/4-inch ice cream scoop if you have one, and roll each lightly into a ball. Set them one inch apart on the prepared pans, then brush them with 1/4 cup olive oil.
• Roast the meatballs: Bake for 25 to 30 minutes, until lightly browned. That browning gives you the flavor of pan-frying without the splatter.
• Simmer in marinara: Pour two 32-ounce jars of marinara into a large pot and bring it to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
• Serve: For polenta, spoon a puddle of creamy Parmesan polenta on one side of each plate, then add 1 or 2 meatballs and some sauce on the other side. For spaghetti, spoon the meatballs and sauce over the pasta in shallow bowls, then sprinkle with extra Parmesan and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO medium cookie scoop, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these meatballs ahead of time?

Yes, they're a great make-ahead dish. Roast the meatballs and refrigerate them for up to 3 days, then reheat them in warm marinara sauce when you're ready to serve.

Can I freeze the roasted meatballs?

You can freeze them for up to 4 months. Thaw them in the fridge overnight, then heat them gently in simmering marinara until warmed through.

Do I have to use veal and pork?

The three meats give you tender, flavorful meatballs, so I'd stick with the mix. If you can't find veal, extra ground pork is the closest swap, since both add fat and softness.

Can I skip the red wine?

The wine adds depth and moisture, but you can replace it with beef broth or more water. The meatballs will taste a little milder, though still good.

What's the most common mistake with meatballs?

Overmixing is the big one, because working the meat too much makes the meatballs tough. Combine everything just until it comes together, then roll lightly.