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Baked Meatballs Recipe Easy Homemade Sunday Tomato Sauce Over Pappardelle

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A comforting baked meatballs recipe served with a slow-simmered Sunday tomato sauce over pappardelle pasta. This dish is perfect for cozy family dinners and features juicy meatballs baked to perfection and a rich, flavorful sauce.

Ingredients

Scale
  • 1 lb ground beef (80% lean, preferably grass-fed)
  • 1/2 lb ground pork
  • 1/2 cup fresh breadcrumbs (from day-old crusty bread, lightly toasted)
  • 1/4 cup whole milk
  • 1 large egg, room temperature
  • 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 cloves garlic, finely minced
  • 2 tbsp fresh parsley, chopped (or 2 tsp dried)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes (San Marzano recommended)
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil or a few fresh leaves torn
  • 1 tsp sugar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • 12 oz pappardelle pasta
  • Grated Parmesan cheese for topping

Instructions

  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, Parmesan, garlic, parsley, salt, black pepper, and red pepper flakes if using. Mix gently until just combined.
  2. Shape the mixture into meatballs about 1.5 inches in diameter, roughly 1.5 tablespoons each. Place evenly spaced on a parchment-lined baking sheet (about 20 meatballs).
  3. Preheat oven to 400°F (200°C). Bake meatballs for 18–20 minutes, turning once halfway through, until golden and cooked through (internal temperature 160°F if using a thermometer).
  4. While meatballs bake, heat olive oil in a large saucepan or Dutch oven over medium heat. Cook chopped onions until translucent, about 5 minutes. Add minced garlic and cook 1 more minute.
  5. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 30 minutes, stirring occasionally.
  6. Transfer baked meatballs gently into the simmering sauce. Spoon sauce over meatballs, cover, and let meld on low heat for 5 minutes.
  7. Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions (8–10 minutes) until al dente. Drain, reserving a cup of pasta water.
  8. Serve pappardelle topped with meatballs and Sunday tomato sauce. Garnish with grated Parmesan and torn basil leaves. Add reserved pasta water if sauce is too thick.

Notes

Do not overmix the meatball mixture to keep them tender. Baking instead of frying keeps meatballs moist and less greasy. Stir sauce occasionally to prevent burning. Reserve pasta water to loosen sauce if needed. Meatballs can be prepared a day ahead and refrigerated. Freeze cooked meatballs and sauce separately for up to 2 months.

Nutrition

Keywords: baked meatballs, Sunday tomato sauce, pappardelle, homemade meatballs, easy dinner, comfort food, Italian recipe

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