Oven-Baked Meatballs in Tomato-Cream Sauce
Tender beef and pork meatballs baked until golden, then finished in a silky tomato-cream sauce. This straightforward approach delivers rich, comforting flavors without stovetop browning. The cream mellows the tomato sauce while Parmesan and fresh parsley add savory depth. Serve over pasta, on hoagie rolls as subs, or alone for a simple weeknight dinner or casual entertaining.
Ingredients
- 2 egg, large, whisked
- 1 pound ground beef, 85/15
- 1 pound ground pork
- ¾ cup onion, minced or finely chopped
- ½ cup Parmesan cheese, grated
- 2 tablespoon parsley, fresh, chopped
- ½ cup breadcrumbs, seasoned
- 1 ½ teaspoon salt
- ½ teaspoon black pepper, ground
- 26 ounce pasta sauce, tomato-basedmarinara sauce1:1lighter tomato flavor
high
- ¼ cup heavy cream
Instructions
- 1
Preheat oven to 375°F.
- 2
Whisk eggs in a small bowl until smooth.
- 3
Combine ground beef, ground pork, onion, Parmesan, breadcrumbs, parsley, salt, and pepper in a large bowl. Add beaten eggs and mix until just combined.
- 4
Form mixture into 2-3 inch balls and arrange in an oven skillet.
- 5
Bake uncovered for 45 minutes.
- 6
Remove from oven and stir in pasta sauce and heavy cream.
- 7
Return to oven for 5 minutes.
- 8
Top with extra grated Parmesan before serving.
Tips
Don't overmix the meat mixture or meatballs will become dense and tough. Combine gently until ingredients are just incorporated.
Use an oven-safe skillet or baking dish so you can add sauce and return directly to oven without transferring.
For larger meatballs, increase oven time by 5-10 minutes and test doneness by cutting largest ball in half to check for pink.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze meatballs and sauce separately up to 3 months.
Form and chill meatballs up to 8 hours before baking. Prepare sauce components in advance and combine just before serving.
Serve over cooked pasta, on toasted hoagie rolls as subs, or alone as a main. Garnish with fresh parsley and extra Parmesan. Pairs with garlic bread and green salad.
Common Mistakes
Overmix the meat mixture to avoid dense, rubbery meatballs that won't hold together properly.
Don't skip whisking eggs separately to avoid incorporating flour or cheese clumps into the meat.
Add sauce too early to avoid meatballs falling apart during baking.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these on the stovetop instead of baking?
Yes. Brown meatballs in batches in a skillet over medium-high heat for 2-3 minutes per side, then remove. Add sauce and cream to the same skillet, return meatballs, and simmer covered for 15-20 minutes until cooked through.
How long can I keep leftover meatballs?
Refrigerate up to 4 days in an airtight container. Freeze for up to 3 months. Reheat gently in a 160C oven for 20 minutes or on low stovetop heat to avoid drying out.
Can I freeze meatballs before cooking?
Yes. Freeze formed raw meatballs on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the initial baking time.