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Simple Baked Italian Oregano Meatballs Recipe
Ben Carraoli

Simple Baked Italian Oregano Meatballs Recipe

I recently made these Simple Baked Italian Oregano Meatballs, and I have to say, they were a game-changer. From the first bite, I was hooked by the tender, flavorful meatballs smothered in garlicky tomato sauce and gooey cheese. It felt like a cozy Italian dinner right in my own kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb spicy Italian sausage – adds depth and a punch of flavor without extra seasoning.
  • 1/2 cup fresh bread crumbs – using fresh bread crumbs keeps meatballs tender; avoid frozen.
  • 1/4 cup milk – the “wet bread” trick keeps meatballs moist.
  • 1/4 cup grated Parmesan cheese – freshly grated cheese melts better and adds a rich flavor.
  • 1 egg – binds the mixture together.
  • 2 cloves garlic minced – adds aromatic depth to the meatballs.
  • 1 tsp dried oregano – gives classic Italian flavor.
  • Salt and pepper to taste – balances flavors perfectly.
  • 2 cups marinara sauce – choose a high-quality tomato sauce for best results.
  • 1 cup shredded mozzarella cheese – melts beautifully over the meatballs.
  • 1/2 cup shredded provolone cheese – adds creamy richness.

Method
 

  1. Start by soaking the bread in milk until it’s soft, then squeeze out the excess liquid. This step is crucial for keeping your meatballs juicy and tender, a tip I learned from my grandma’s kitchen.
  2. In a large bowl, combine sausage, soaked bread, egg, garlic, Parmesan, oregano, salt, and pepper. Mix gently until everything is incorporated without overworking the meat.
  3. Form the mixture into evenly sized balls, about 1.5 inches each. I like using a cookie scoop for uniformity—it helps them cook evenly.
  4. Place meatballs on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, until they’re golden brown and cooked through. I always check with a meat thermometer to make sure they reach 165°F.
  5. Pour marinara sauce over the baked meatballs, then sprinkle mozzarella and provolone on top. Return to the oven for 5 minutes, until the cheese is bubbly and slightly golden.
  6. Remove from the oven and let them cool for a few minutes. I love garnishing with fresh oregano or basil before serving—it looks beautiful and adds extra flavor.

Notes

  • I always use fresh bread crumbs instead of store-bought; it makes a huge difference in texture.
  • Let the meatballs rest for a few minutes after baking to lock in juices.
  • If the sauce is too thick, I thin it slightly with a splash of water or wine.
  • Using a mix of mozzarella and provolone gives the perfect cheesy pull.
  • Don’t skip the wet bread trick—it truly prevents dryness.