Baked Meatballs
Baked meatballs with a tangy tomato-based sauce make a hearty, flavorful dish perfect for family dinners or entertaining. Juicy meatballs are coated in a sweet and tangy ketchup glaze, offering a comforting, savory experience that pairs well with pasta, rice, or crusty bread.
Ingredients
Instructions
- Mix ground beef, bread crumbs, grated onion, salt, and pepper in a bowl.
- Shape the mixture into small meatballs.
- Brown the meatballs slightly in a skillet or oven-safe dish.
- In a separate bowl, combine catsup, mustard, vinegar, and sugar to make the sauce.
- Pour the sauce over the browned meatballs.
- Cover and bake in a preheated oven at 350°F (175°C) for 1 hour.
- Check periodically and add water if necessary to prevent drying out.
Tips & Substitutions
For extra flavor, consider adding minced garlic or Italian seasoning to the meatball mixture. If you prefer a leaner option, ground turkey can be substituted for ground beef. Use panko bread crumbs for a crispier texture. To avoid tough meatballs, don't overmix the ingredients. Check out other American recipes for more comforting ideas like Easy Hamburger Quiche.
Serving Suggestions
Serve these baked meatballs over a bed of pasta or on a sub roll for a delicious meatball sandwich. Pair them with a side salad or garlic bread for a complete meal. They also go well with sides like roasted vegetables or mashed potatoes. For a delightful twist, try them with Jay'S Beans for a hearty dinner.
Storage & Reheating
Leftover baked meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat or in the microwave until heated through. You can also freeze the meatballs for up to 3 months; just thaw them overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Meatballs contains roughly 207 calories, with 4g protein, 35g carbohydrates, and 4g fat. It is an excellent source of vitamin A (35% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2045mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze them before cooking. Just remember to thaw them completely before baking, and adjust the cooking time if necessary.
What can I use instead of catsup?
If you don't have catsup, you can substitute it with tomato sauce or crushed tomatoes mixed with a bit of sugar and vinegar to achieve a similar flavor. Barbecue sauce can also work for a different taste profile.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to ensure they are cooked through. They should also be browned on the outside and firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).