This Meatball Bake recipe proves that cooking perfectly juicy, tender meatballs in one pan is possible! It starts with an easy and flavourful tomato and garlic sauce, and then it’s as simple as submerging the meatballs and allowing them to cook. A golden cheese crust finishes this delicious dish. What’s more, you can prepare the meatballs in advance and store them in your freezer, so you can have the comfort of a home-cooked meal on those busy days when you just don’t have a lot of energy for cooking. Serve with a green salad and fresh bread to mop up the sauce, or add to a bowl of pasta.
Can you make Meatball Bake ahead of time?
Yes. Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag (this process stops them from sticking). They are best thawed completely overnight in the fridge before use, but you can also add the frozen meatballs to the sauce as per the recipe. In that case, you will need to add 15 minutes to the recipe cooking time.
Print Meatball Bake
This comforting and delicious Meatball Bake is the ultimate one-pan family meal made with low-cost ingredients in only 35 minutes.
- Total Time: 35 mins
- Yield: 6 1x
Ingredients
Meatballs
- 500 g (1 lb 2 oz) minced (ground) beef (see note 1)
- 250 g (9 oz) minced (ground) pork (see note 1 for substitutes)
- 1 onion, grated (see note 2)
- ⅔ cup (65 g) breadcrumbs
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 egg
- 1 tbsp freshly grated parmesan (optional)
- 1 tbsp freshly chopped parsley (optional)
Sauce
- 2 tbsp olive oil
- 6 cloves garlic, finely chopped
- 700 g (24 oz) passata
- 1½ cups (375 ml) chicken stock
- 1 tsp white sugar (optional)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 cup (125 g) freshly grated cheddar or mozzarella
Instructions
- Preheat the oven to 200°C (400°F) (all oven types).
- Place the meatball ingredients in a large bowl and mix until combined. Measure out a tablespoon of mixture (using an ice cream scoop is helpful) and roll the meat into balls.
- To make the sauce, heat the olive oil in a large, heavy-based ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute.
- Add the passata, chicken stock, sugar, salt and pepper. Simmer for 2–3 minutes.
- Gently submerge the meatballs into the sauce, so they are evenly distributed in the pan.
- Using a spoon, ladle some of the sauce on top of each meatball (they may not be completely submerged under the sauce, which is fine, but spooning over the sauce will stop them from drying out).
- Sprinkle the top generously with the cheeses. Bake for 18–20 minutes until golden and the meatballs are cooked through.
- Serve with your favourite sides (see note 3).
Notes
Note 1 – Regular, 20% fat minced (ground) beef is required for this recipe (not lean beef, as it will produce dry and tough meatballs). You can omit the minced pork completely and substitute it with more beef, if you prefer.
Note 2 – Grating the onions will ensure the meatballs are extra juicy and flavour-packed. Cut your onion in half and grate it on the cut side using a box grater. This ensures you are left with a fine onion “pulp” versus chunks of onions.
Note 3 – Serve with fresh sourdough bread or garlic bread and a green salad. The sauce consistency is thin and perfect for dipping.
MAKE AHEAD
Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag once frozen (this process stops them from sticking). They are best thawed completely overnight in the fridge before use, but you can also add the frozen meatballs to the sauce as per the recipe. In that case, you will need to add 15 minutes to the recipe cooking time.
LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months (in individual portions). Thaw completely overnight in the fridge and reheat in the microwave or oven.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: beef, meatballs, meatball bake
- Method: pan, simmer
- Cuisine: Italian
rhi_darcy says:
Thank you for sharing all of these beautiful recipes 10/10 for these meatballs soooo delicious ♥️♥️♥️
Nicole says:
This is so wonderful to hear! Thank you SO much for taking the time to rate and comment on the recipe. 🥰 x
bridgetbrasser says:
Hey Nic! I’m wanting to make this one but can’t use breadcrumbs. Could I use ground flaxseed instead? Or what would you recommend? Thanks so much! Your meals are our fave right now! X
Nicole says:
Hello Lovely! Thank you so much, that is just so lovely to read. ❤️ Although I haven’t tried it, I think the ground flaxseed would be perfect and would keep the meatballs deliciously tender throughout the bake! I would use half a cup instead of 2/3 cup as the recipe suggests… Just enough to bind the meatballs and stop them falling apart. I don’t know if it’s an option, but another person messaged to say they subbed with 1/4 cup almond meal and 1/4 cup of psyllium husk and they were perfect. Thank you again for messaging, so keen to hear how they go! 😍 x