Simple Baked Italian Oregano Meatballs
April 02, 2019
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Simple Baked Italian Oregano Meatballs ,
By Aura Evelyne .
It requires almost no effort. You mix your meatballs together, roll them into balls, place them in a baking dish, bake for a little, add your tomato sauce, add your cheese (and then a little more), bake a little longer, and... DONE.
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 6 Servings
• 1 pound ground spicy Italian Sausage may use ground beef if preferred
• 2 slices thick soft whole grain or white bread
• 1 egg
• 1/2 cup fresh oregano chopped OR 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon pomegranate molasses may use regular molasses
• 1 tablespoon Gochujang Korean chile paste, optional
• 2 tablespoons olive oil
• 4 cloves garlic minced or grated
• 1 (28 ounce) can san marzano tomatoes crushed by hand
• 2 tablespoons harissa optional
• 8 ounces fresh mozzarella sliced
• 4 ounce provolone shredded
• pasta for serving
• Preheat the oven to 450 degrees F. Grease a 9x13 inch baking dish with olive oil.
• Add the ground sausage to a mixing bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the dampened bread into pieces and add to the bowl with the sausage. To the bowl, add the egg, oregano, cumin molasses and Gochujang. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
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Read More this full recipes at Simple Baked Italian Oregano Meatballs
It requires almost no effort. You mix your meatballs together, roll them into balls, place them in a baking dish, bake for a little, add your tomato sauce, add your cheese (and then a little more), bake a little longer, and... DONE.
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 pound ground spicy Italian Sausage may use ground beef if preferred
• 2 slices thick soft whole grain or white bread
• 1 egg
• 1/2 cup fresh oregano chopped OR 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon pomegranate molasses may use regular molasses
• 1 tablespoon Gochujang Korean chile paste, optional
• 2 tablespoons olive oil
• 4 cloves garlic minced or grated
• 1 (28 ounce) can san marzano tomatoes crushed by hand
• 2 tablespoons harissa optional
• 8 ounces fresh mozzarella sliced
• 4 ounce provolone shredded
• pasta for serving
INSTRUCTIONS:
• Preheat the oven to 450 degrees F. Grease a 9x13 inch baking dish with olive oil.
• Add the ground sausage to a mixing bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the dampened bread into pieces and add to the bowl with the sausage. To the bowl, add the egg, oregano, cumin molasses and Gochujang. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
•
•
•
Read More this full recipes at Simple Baked Italian Oregano Meatballs
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