These baked Italian meatballs will remind you of Sunday dinner at Nonna’s house. They’re tender, full of flavor, and baked before being covered in tomato sauce. This is a baked version of Steve Martorano’s meatball recipe.
½ cup finely minced fresh Italian parsley
1 pound stale hoagie rolls
½ pound ground beef
½ pound ground fillet of beef (See note)
½ pound ground pork
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
1 extra-large egg, room temperature
½ cup grated Parmigiano-Reggiano cheese
½ cup unseasoned, dry bread crumbs
4 cups marinara sauce
For the best results, mix the ingredients in the order given.
Spread the minced parsley on paper towels and allow it to dry out for 30 minutes.
Meanwhile, tear the hoagie rolls into ½-inch pieces and place in a large bowl. Add warm water to moisten, but not saturate the bread.
Mash the bread with your hands until the water has soaked into the bread and the texture is smooth and doughy, but not mushy. This should take about 7 minutes.
Add the beef, filet of beef, pork, salt, pepper, and granulated garlic.
With your hands, knead the ingredients together until well combined.
Add the egg, cheese, and parsley and mix into the meat mixture.
Next, add the bread crumbs and mix them into the meat.
Using a kitchen scale, portion out 5.5-ounces of meat and roll into a ball.
Place the balls in a large lasagna pan.
Chill in the refrigerator for 30 minutes.
To cook the meatballs:
Preheat the oven to 425 degrees.
Bake the chilled meatballs for 30 minutes.
Pour the marinara sauce over the meatballs and continue to bake for another 30 minutes.
- Prep Time: 25 minutes
- chilling time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish - Beef
- Method: Bake
- Cuisine: Italian
Keywords: baked Italian meatballs, Italian recipes, meatball recipes, copycat recipes, Cafe Martorano, Steve Martorano, Sunday dinner,