Tia’s Original Spaghetti & Baked Meatballs

Baked Meatballs - stay juicy and have a nice crunch!

For the Marinara Sauce:

2 – 28 oz. cans tomato puree
˝ c. (1 stick) unsalted butter
2 medium onions, peeled, halved through root end – add to sauce whole, without chopping or slicing.
˝ t. salt, or more to taste

For the Meatballs:

3 T. olive oil – in total
1 medium onion, minced
8 oz. raw bacon, diced
2 lb. ground beef
6 oz. finely grated parmesan cheese (I used a 50/50 Parmesan-Romano mix)
˝ c. breadcrumbs
3 eggs, lightly beaten
2 t. salt
1 t. pepper



Marinara Sauce:
Melt the butter in a large wide pot. Add remainder of ingredients and bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove onions, add more salt if needed and ground black pepper to taste.

Preheat oven to 450 degrees. Brush two 13 x 9 in. baking dishes with 1 T. olive oil each.
Heat remaining 1 T. olive oil in a large skillet over medium heat. Add the bacon and sauté, stirring frequently, until the bacon is just starting to get crisp. Add the onions and cook with the bacon until the onions are wilted – about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a small plate and let cool.

Combine bacon, onions and the rest of the ingredients in a large bowl and mix by hand until thoroughly incorporated.

Roll the mixture into 24 meatballs, making sure to pack the meat firmly. Place the meatballs in the prepared baking dish and roast until cooked through, 18-20 minutes. (Note: I used a small ice-cream scoop and the meatballs were golf ball sized, and I got 38 instead of 24.) I froze half of the cooked meatballs and put the rest in the sauce. The smaller meatball size also makes great sub sandwiches!

Allow the meatballs to cool for 5 minutes before serving if using as an appetizer. If using in the Marinara sauce, put the meatballs in the sauce and simmer for one hour to flavor the sauce.


Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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