Baked Oregano Meatballs
Description
Easy Italian meatballs baked in the oven are much healthier for you. They are flavorful with lots of fresh oregano, garlic and onion in a wonderful tomato sauce. Serve them with any pasta or on meatball sandwiches.
Ingredients
1 lb. ground beef
2- 2 1/2 T. oregano leaves, chopped
sea salt and freshly ground black pepper, to taste
1/4 c. Parmesan cheese, finely grated
1 egg, lightly beaten
2-3 cloves garlic, minced
1 T. olive oil
1 onion, finely chopped or grated
1 carrot, grated
1 garlic clove, minced
1 lb. can crushed tomatoes
1 t. sugar
2 T. parsley, chopped
salt and pepper, to taste
(if desired, add 5 oz. grated Mozzarella cheese)
Directions
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Place ground beef, oregano, salt and pepper, Parmesan cheese, egg, and garlic in a large bowl; mix to combine.
Roll into meatballs of 1 T. size; place on a plate/platter sprayed with a little oil; refrigerate for about 20 minutes.
Tomato sauce;
Heat up oil in a saucepan; add onion, carrot, and garlic; cook until translucent and soft,
about 5 minutes. Add crushed tomatoes and sugar; cover; cook sauce for 10 minutes.
Add parsley and season with salt and pepper.
Preheat oven to 425 degrees.
Heat oil in a skillet; cook meatballs until lightly browned, about 4 minutes.
Place meatballs in a ovenproof casserole dish; pour the tomato sauce over the meatballs; if desiring Mozzarella cheese, add it now. Top with chopped parsley.
Bake for 10-12 minutes.
3-4 servings.