Baked Meatballs with Marinara Sauce
Baked Meatballs with Marinara Sauce is a classic comfort dish that's perfect for any night of the week. These juicy, flavorful meatballs are baked to perfection and then simmered in a rich, homemade marinara sauce. Serve them over pasta or with a side of garlic bread for a meal the whole family will love.
Ingredients
- 1 lb ground beef 5% fat
- 3 tbsp grated Parmesan cheese plus extra for serving
- 5 tbsp almond flour
- 1 large egg
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 3 tbsp fresh parsley chopped (reserve some for garnish)
- 1 cup marinara sauce
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground coriander
Instructions
- Start by Setting your oven to 360°F (182°C).
Mix Ingredients:
- Then in a large mixing bowl, combine the ground beef, grated Parmesan, almond flour, egg, chopped onion, garlic, most of the parsley (save a small amount for garnish), salt, paprika, and coriander. Mix well until the mixture is uniform.
- Line a baking sheet with parchment paper. Optionally, lightly grease it with oil to prevent sticking.
Form Meatballs:
- With damp hands, form the mixture into meatballs, each about 1 to 1-1/2 inches in diameter. Arrange them on the prepared baking sheet, ensuring they are not touching.
- Bake in the preheated oven for 25 minutes or until the meatballs are golden and cooked through.
- While the meatballs bake, heat the marinara sauce in a large skillet or saucepan over medium heat.
- Add the baked meatballs to the sauce, and simmer together for an additional 15 minutes, allowing the flavors to meld.
- Sprinkle with fresh chopped parsley and additional grated Parmesan cheese right before serving.
Notes
Serving Suggestions
- Pasta Pairing: Serve these flavorful meatballs over a bed of freshly cooked spaghetti or your
favorite pasta. - Sub Sandwich: Scoop them into hoagie rolls, top with more marinara and melted cheese,
and broil for a delicious meatball sub. - Appetizer: Offer them as an appetizer with toothpicks and a side of marinara dipping sauce.