Be sure to serve this with a side of my garlic bread with cheese or my incredible No Knead Bread!
Baked Meatballs
I am so excited to share this recipe with you, (which can also be found in The Cozy Cookbook on page 77!) These meatballs are SO juicy and tender, and it’s all due to the miracle of using a panade. It makes these meatballs melt in your mouth. I love serving this when we have people over, either as a simple side dish or to serve with spaghetti or sub rolls. (BONUS: It’s make-ahead and Crock Pot friendly!) Let’s talk about the panade and what it does:
What is a Panade?
A panade is a mixture of starch and liquid that is combined to form a paste. It’s mixed in with meat for meatballs, meatloaf, or burgers to preserve the tender texture of the meat. When meat cooks, the proteins expand and contract and in doing so, moisture escapes. The starch in the panade turns to a gel when cooked and lubricates the fibers in the meat as it cooks, which makes these extra juicy and flavorful!
How to Make It
The bottom of this post also contains recipe card with ingredients and full instructions.
Soften the onions and garlic in a pan and set aside to cool. Combine the breadcrumbs, Parmesan, and seasonings in a small bowl. Combine the eggs and milk in another small bowl. Add the wet ingredients to the dry and stir to combine until a paste forms. (This is the panade.) Add the onions/garlic.
Add the panade to the meat and use your hands to mix until just combined. Don’t overwork the meat or the meatballs will be tough.
Add 3/4 of the marinara sauce to a 9×13 casserole dish. Roll meat into 24 balls 1+1/2 inches thick. Add the meatballs to the dish and spoon remaining marinara sauce on top. Cover and bake at 375° for 30 minutes.
Remove the cover and top with mozzarella cheese. Bake uncovered for 15 more minutes. Broil at 450° for 1-2 minutes at the end if desired. Use a paper towel to carefully dab off any excess grease on the top. Top with parsley and serve.
Baking Sheet Method
Make Ahead Method
These meatballs can be rolled and stored in the refrigerator for up to 24 hours prior to baking. You can also flash freeze the raw meatballs on a baking sheet for 1.5 hours, then store them in a gallon freezer bag for up to 3 months. Let them defrost in the fridge overnight prior to baking. PRO TIP: I like to bake this entire dish of meatballs, let them cool, and freeze them in portions of 4+ to serve with spaghetti during a busy week. I just drop the frozen meatballs right into a pot of marinara sauce and let them defrost over low heat.
Crock Pot Method
Roll the meatballs and place them in a lightly greased Slow Cooker. Top with marinara sauce and. Heat on high for 3-4 hours or on low for 6-7. Top with cheese and cover until cheese is melted, about 15 minutes.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
9 x 13 Baking Dish– This is the one that I use and that’s pictured in this post. Large Glass Mixing Bowl Silicone Spatulas– I can’t live without these! Cookie Scoop– Easy for making similarly-sized meatballs Instant Read Thermometer– To make sure the meatballs are done in the middle.
