When I made these Simple Baked Italian Oregano Meatballs for the first time, I knew they were a winner as soon as the aroma filled my kitchen. The combination of garlic, oregano, and tomatoes smelled like an Italian trattoria!
They turned out so tender, juicy, and packed with flavor that my family couldn’t get enough of them. Plus, they’re so easy to make and leave you with minimal cleanup. Baking instead of frying keeps it simple while locking in the delicious flavors.
Essential Ingredients
Gather these ingredients to create a batch of flavorful, cheesy meatballs:
- 1 lb ground spicy Italian sausage (or ground beef): For a juicy, flavorful base. Sausage adds more depth than regular ground meat!
- 2 slices thick whole grain or white bread: Acts as a binder to keep the meatballs soft and tender. Dampen it before using.
- 1 egg: Helps hold everything together.
- ½ cup fresh oregano (or 1 tablespoon dried oregano): Gives the meatballs an Italian herbaceous taste.
- 2 teaspoons ground cumin: Adds a warm, earthy undertone that elevates the flavor.
- 1 tablespoon pomegranate molasses (or regular molasses): A touch of sweetness for balance.
- 1 tablespoon Gochujang (optional): Adds a spicy twist if you want a bold kick.
- 2 tablespoons olive oil: Keeps the meat moist while baking.
- 4 garlic cloves, minced: Fresh garlic infuses the recipe with robust flavor.
- 1 (28-ounce) can of crushed San Marzano tomatoes: The best choice for a vibrant and full-bodied sauce.
- 2 tablespoons harissa paste (optional): For added depth and spice in the sauce.
- 8 ounces fresh mozzarella, sliced: Melts beautifully over the meatballs.
- 4 ounces provolone, shredded: Adds a sharp, gooey finish.
Note: This recipe makes 4-6 servings, perfect for dinner or meal prep!
Mix It Up! Variations to Try
Here are some ideas to tailor the recipe to your preferences or dietary needs:
- Protein Options: Swap spicy sausage for turkey, chicken, or plant-based ground meat for a healthier or vegetarian version.
- Low-Carb Alternative: Replace the bread with almond flour or crushed pork rinds to make it keto-friendly.
- Different Cheese: Use Parmesan, ricotta, or your favorite dairy-free cheese.
- More Veggies: Add chopped spinach, shredded zucchini, or mushrooms to the meatball mix for extra nutrients.
Cooking Time Breakdown
This dish doesn’t take long to come together, but the results taste like you spent hours in the kitchen:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Kitchen Tools You’ll Need
Make these meatballs with just a few simple tools:
- Mixing Bowl: Perfect for combining your meatball ingredients.
- Baking Dish: A 9×13-inch dish works great for even cooking.
- Knife and Cutting Board: For chopping the oregano and garlic.
- Spoon or Tongs: Essential for serving these cheesy meatballs.
How to Make Simple Baked Italian Oregano Meatballs?
With just a few steps, you’ll be serving up delicious, restaurant-quality meatballs.
Step 1: Preheat and Prep
Start by preheating your oven to 450°F (230°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and give the meatballs extra flavor.
Step 2: Make the Meatball Mixture
Place the Italian sausage in a mixing bowl. Briefly wet the bread under running water until damp but not soaked, then squeeze out extra liquid. Tear the bread into small pieces and mix it into the sausage. Add the egg, oregano, cumin, and molasses, then mix gently until just combined. Overmixing here can make the meatballs dense.
Step 3: Roll the Meatballs
Rub your hands lightly with olive oil to prevent sticking, then roll the mixture into balls about 2 tablespoons in size. Aim for 10-12 meatballs in total, placing them evenly in the greased dish.
Step 4: Bake the Meatballs
Bake the meatballs for 15 minutes until they’re browned on the outside but not fully cooked. This step ensures they stay juicy when added to the sauce.
Step 5: Prepare the Sauce
While the meatballs are in the oven, stir together olive oil, minced garlic, crushed San Marzano tomatoes, harissa paste (if using), and a pinch of salt and pepper in a bowl. The sauce will simmer perfectly in the oven.
Step 6: Add Sauce and Cheese
Pour the sauce over the partially baked meatballs, covering them completely. Cover the dish with foil and bake for another 25 minutes. Then, remove the foil, top the meatballs with sliced mozzarella and shredded provolone, and return to the oven for 10 minutes, or until the cheese is melted and golden.
Step 7: Serve and Savor
Once the cheese is bubbling and irresistible, remove the meatballs from the oven. Garnish with freshly chopped oregano for a finishing touch. Serve immediately with pasta, bread, or your favorite side dish!
Tips for Making Your Meatballs Even Better
Here’s how I make sure these meatballs are perfect every time:
- Keep Ingredients Cold: Work with cold sausage and egg to maintain the meatballs’ shape while baking.
- Don’t Overwork the Mixture: Gently combine the ingredients to avoid tough, dense meatballs.
- Prioritize Fresh Herbs: If you have fresh oregano, use it for a flavor burst that dried herbs can’t match.
The Best Ways to Serve Meatballs
Get creative with your presentation and pairing to elevate the meal.
- Classic Pasta Pairing: Serve the meatballs atop spaghetti or fettuccini for a cozy Italian dinner.
- Sub Sandwich Style: Tuck the meatballs into a crusty roll with extra sauce and cheese.
- Low-Carb Option: Pair them with zucchini noodles or roasted veggies.
- Garnish Like a Pro: Sprinkle with freshly grated Parmesan, chili flakes, or parsley for a flavorful finishing touch.
Nutritional Information
Here’s what you’re getting per serving of these hearty meatballs:
- Calories: 553
- Protein: 32g
- Carbohydrates: 21g
- Fat: 38g
Make Ahead and Storage Tips
You can easily make these meatballs ahead of time and store extras for later!
Refrigeration
Allow the meatballs to cool completely. Store them in an airtight container with sauce in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Freezing
Freeze unbaked or baked (sauce-free) meatballs in a single layer, then transfer to an airtight container for up to 3 months. Thaw overnight in the fridge, then bake with sauce and cheese as outlined above.
Why You’ll Love This Recipe?
This recipe is packed with reasons to keep it in your regular rotation:
- Easy and Simple: Minimal effort, maximum reward. It’s perfect for busy weeknights.
- Loaded with Italian Flavor: The oregano, garlic, and crushed tomatoes create an authentic taste.
- Flexible and Customizable: Make it low-carb, dairy-free, or vegetarian to suit any diet.
- Ideal for Meal Prep: These meatballs freeze and reheat wonderfully for quick meals all week long.
These Italian Oregano Meatballs are comforting, flavorful, and endlessly versatile. Go ahead and make them tonight—I promise your kitchen will smell heavenly, and your family will thank you!
Simple Baked Italian Oregano Meatballs
Ingredients
- 1 lb ground spicy Italian sausage or ground beef
- 2 slices thick whole grain or white bread dampened
- 1 egg
- ½ cup fresh oregano or 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp pomegranate molasses or regular molasses
- 1 tbsp Gochujang optional
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 28 oz can crushed San Marzano tomatoes
- 2 tbsp harissa paste optional
- 8 oz fresh mozzarella sliced
- 4 oz provolone shredded
Instructions
- Start by preheating your oven to 450°F (230°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and give the meatballs extra flavor.
- Place the Italian sausage in a mixing bowl. Briefly wet the bread under running water until damp but not soaked, then squeeze out extra liquid. Tear the bread into small pieces and mix it into the sausage. Add the egg, oregano, cumin, and molasses, then mix gently until just combined. Overmixing here can make the meatballs dense.
- Rub your hands lightly with olive oil to prevent sticking, then roll the mixture into balls about 2 tablespoons in size. Aim for 10-12 meatballs in total, placing them evenly in the greased dish.
- Bake the meatballs for 15 minutes until they’re browned on the outside but not fully cooked. This step ensures they stay juicy when added to the sauce.
- While the meatballs are in the oven, stir together olive oil, minced garlic, crushed San Marzano tomatoes, harissa paste (if using), and a pinch of salt and pepper in a bowl. The sauce will simmer perfectly in the oven.
- Pour the sauce over the partially baked meatballs, covering them completely. Cover the dish with foil and bake for another 25 minutes. Then, remove the foil, top the meatballs with sliced mozzarella and shredded provolone, and return to the oven for 10 minutes, or until the cheese is melted and golden.
- Once the cheese is bubbling and irresistible, remove the meatballs from the oven. Garnish with freshly chopped oregano for a finishing touch. Serve immediately with pasta, bread, or your favorite side dish!
Notes
- Use cold ingredients to help meatballs keep their shape.
- Avoid overmixing to keep them tender.
- Substitute with turkey, plant-based meat, or different cheeses to fit your preferences.
- Store leftovers in fridge (3 days) or freezer (3 months) and reheat as needed.
- Serve with pasta, on subs, or over zoodles for different meal ideas.
