Ingredients
Equipment
Method
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Do not over mix or the meatballs will become tough. The mixture should be moist but still hold its shape when rolled.
- Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they are cooked through.
- While the meatballs bake, make your marinara sauce.
- Heat oil in a medium-sized pan over medium-low heat. Add the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using.
- Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
- When meatballs are done cooking, add them to the sauce, stir to coat, and serve.
Notes
Baking the meatballs keeps them lighter than frying. You can make these ahead of time and freeze them cooked or uncooked for future meals.