Baked Italian Pork Meatballs

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This baked meatballs recipe is made with ground pork and Italian seasonings, broiled in the oven then simmered in tomato sauce. So tender!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: Meatballs

Servings:

Calories: 361kcal

In a medium bowl, combine the bread crumbs and milk. Use your hands to massage the liquid into the crumbs. Set aside to soak until absorbed.
Set a skillet over low heat and add olive oil. When the oil shimmers, add the onion and gently cook, stirring regularly, until soft but without colour, 10-12 minutes.
Add the garlic and cook until aromatic, 30 seconds. Scrape into a large bowl and allow to cool.
Once onion mixture has cooled add to the large bowl the ground meats, egg, parmesan, parsley, fennel seeds, chili flakes, black pepper and salt. Use hands to combine mixture well. Add soaked panko and combine.
Coat a sheet pan with oil. Use wet hands to gently form the mixture into 16-18 balls, about 1/4 heaping cup each. Place balls on the sheet pan, making sure to leave space for browning to occur. Chill balls for 30-minutes to an hour to help them keep their shape.
Preheat broiler.
In a large Dutch Oven, combine tomato sauce and 1 cup of water to a simmer, then reduce the heat to low.
Meanwhile, set the sheet pan in the oven so that the meatballs are 2-4 inches from the heat source and broil until browned on top, about 8 minutes.
Remove the meatballs from the oven and transfer them to the simmer sauce. If needed, add another 1/2 cup water to ensure all the meatballs are partially submerged. Simmer, stirring gently as needed, until the meatballs are cooked through, 6 to 10 minutes. Remove from the heat, cover, and leave the meatballs in the warm sauce until ready to serve.