Baked marinated meatballs

Name: Baked marinated meatballs - Delia E.
Ingredients: Meatballs (approx. 30 pieces): 600 g ground pork; 2 eggs; 1 white onion; 3 cloves of garlic; 2 slices of bread soaked in water; dill; salt; pepper. Sauce: 2 red onions; 2 cloves of garlic; 1 tablespoon of butter; 1 cup of tomato juice; 1/2 cup of water; salt; pepper.

Meat - Baked marinated meatballs by Delia E. - Recipia

Baked marinated meatballs are prepared without frying, then left for a few minutes in a simple tomato sauce. The mixture is classic, made with ground pork, soaked bread, onion, garlic, dill, and eggs. The quantities below yield approximately 30 meatballs. I bake them until golden brown, then transfer them to the pan with sauce, where they absorb flavor and remain more pleasant to serve. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 40-45 minutes Servings: approximately 30 meatballs Difficulty: easy Recipe type: baked meatballs with tomato sauce Ingredients For the meatballs 600 g ground pork 2 eggs 1 white onion 3 cloves of garlic 2 slices of bread, soaked in water and well-drained Dill Salt Pepper For the sauce 2 red onions 2 cloves of garlic 1 tablespoon of butter 1 cup of tomato juice 1/2 cup of water Salt Pepper Instructions 1. Prepare the meatball mixture Place the ground pork in a large bowl. Add the grated white onion and garlic. The bread should be soaked in water, then well-drained before being added to the meat. If too much water remains in the bread, the mixture may become too soft. Add the eggs, dill, salt, and pepper. Mix everything until the ingredients are evenly distributed and you achieve a cohesive mixture. 2. Shape the meatballs Moisten your hands and form balls from the mixture. Try to make them roughly the same size so they bake evenly. The amount used yields about 30 pieces. 3. Bake the meatballs Line the baking tray with parchment paper and place the meatballs in a single layer. Put the tray in the oven at a low to medium temperature, and leave them until they are golden brown. In my recipe, baking takes about 40-45 minutes. The time may vary depending on the oven and the size of the meatballs, so watch for their browning. There’s no need to fry them beforehand. Once they are ready, remove the tray and prepare the sauce. 4. Prepare the tomato sauce In a pan, melt the butter. Add the finely chopped red onion and garlic and sauté them briefly. They should not be browned too much, just softened slightly. Pour in the tomato juice and water, then season with salt and pepper to taste. Stir and let the sauce simmer for a few minutes on low heat. 5. Marinate the meatballs Place the baked meatballs in the pan with the sauce. Let them sit in the sauce over low heat to allow the flavors to meld. The sauce is simple and does not overpower the taste of the meatballs but complements them. Why I make this recipe often I love this recipe because the meatballs bake directly in the oven without needing to be fried in oil. The mixture is quick to prepare, and then the meatballs can be left in the oven while I prepare the sauce. They are also useful when I want a dish that can be served in various ways. They can be served with the tomato sauce, alongside a side dish, or saved for a later meal. The sauce helps keep them moist after baking. Tips The bread should be well-drained after soaking. This is one of the details that matter for the consistency of the mixture. Moistened hands help in forming the balls and prevent the mixture from sticking too much to your palms. Do not overcrowd the meatballs in the tray. Arrange them in a single layer so they brown evenly. Salt and pepper should be added both to the meat mixture and the sauce, but in desired amounts. It’s easier to adjust the sauce before adding the meatballs. The meatballs should be baked before being added to the sauce. The sauce in the recipe is for marinating and flavor, not a substitute for baking. Substitutions The recipe uses ground pork, which is the recommended base for meatballs. If you choose another type of meat, the texture and flavor may change, so the result will not be identical to the original recipe. The sauce is made with tomato juice, water, and butter. These ingredients can be adjusted in proportion depending on how thick or thin you prefer the sauce, without needing additional ingredients. The white onion is used in the meatball mixture, while the red onion is used in the sauce. They can be finely chopped, but in the original version, the onion for the meat is grated, while the one for the sauce is finely chopped. Variations You can make the meatballs smaller or larger, keeping in mind that size affects baking time. To maintain the approximate quantity from the recipe, form about 30 balls. The amount of dill can be adjusted to taste. Dill is added to the mixture and gives this variant of marinated meatballs its specific note. If you prefer a more concentrated sauce, you can let it simmer a few extra minutes on low heat before adding the meatballs. If you want it thinner, the proportion of water in the recipe keeps it lighter. There’s no need to modify the other ingredients. Serving ideas The marinated meatballs can be served with the tomato sauce they were in after baking. They are suitable for lunch or dinner and can be served straight from the pan. For a simple meal, you can serve them just with bread, allowing the sauce to be easily enjoyed. They also pair well with a neutral side dish that does not overpower the flavor of the sauce and meat. Frequently Asked Questions How many meatballs does this recipe yield? From the 600 g of ground meat and the other ingredients, you get approximately 30 meatballs. The exact number depends on how large you make the balls. Can I fry the meatballs before adding them to the sauce? The recipe is designed for baking in the oven, without prior frying. The meatballs are placed on parchment paper and baked at low to medium heat for about 40-45 minutes until browned. Why is soaked bread added to the mixture? Soaked and well-drained bread helps achieve a more cohesive mixture and a better texture. It’s important to drain it well to avoid adding excess water. When are the meatballs added to the sauce? The meatballs are added to the sauce after they have been baked and browned. The sauce is prepared separately from butter, onion, garlic, tomato juice, water, salt, and pepper, and then the meatballs are left in the pan for a few minutes. Can I use another type of meat? The original recipe uses ground pork. Changing the type of meat can alter the texture and flavor, as well as the baking time. Nutritional values The values are estimated and calculated for one meatball with sauce, assuming the dish is divided into approximately 30 pieces. The figures may vary depending on how fatty the pork is, the amount of dill, and the proportion of sauce consumed. For one meatball with sauce: Calories: approximately 70-90 kcal Protein: approximately 5-7 g Fat: approximately 4-6 g Carbohydrates: approximately 2-4 g These values are not exact and do not replace a nutritional calculation based on the labels of the ingredients used. If you serve more meatballs at a meal, the values add up based on the number consumed. Storage and reheating After cooling, the meatballs with sauce can be stored in the refrigerator in a covered container. They are easier to keep together with the sauce, as it helps maintain their moisture when reheating. To serve, heat the portion until hot. They can be reheated in a pan over low heat with the sauce, stirring gently to avoid breaking them. If the sauce thickens after storage, it can be gradually mixed before serving. Marinated baked meatballs with simple and flavorful tomato sauce.