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Meatballs in the oven with gravy

Baked Meatballs in Tomato Gravy

Made from simple ingredients — an everyday dinner for the whole family! Baked meatballs in tomato gravy are a go-to for weeknight meals. The best part is that you get plenty of thick, savory gravy at the same time, so there's no separate sauce to make. They're delicious with any side.

Maria

Recipe author

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Composition / ingredients

Servings:

Ground pork and beef

400

Milk

100

White bread (crusts removed)

Eggs

Parsley (4-5 sprigs)

Ground black pepper

Salt

Tomato paste (or ketchup)

Onion

Water

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 48 % 10 g

Carbohydrates 14 % 3 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake meatballs in tomato gravy? First, prepare the ground meat. I use a mix of 70% lean beef and 30% pork — that keeps the meatballs from turning out dry without making them too fatty. That said, any ground meat works: chicken, turkey, pork, or lamb.
Step 2:

Cut the crusts off the bread, then soak the crumb in the milk and let it swell. Use white sandwich bread or a baguette. Slightly stale bread is even better — it soaks up the meat juices and keeps the meatballs juicier.
Step 3:

Wash the parsley, pat it dry, and chop it finely. You can use dill instead of parsley, or any other herbs you like.
Step 4:

In a bowl, combine the ground meat, soaked bread, parsley, egg, salt, and pepper. If the bread is very wet, squeeze out the excess liquid first.
Step 5:

Mix the meat until evenly combined.
Step 6:

With wet hands, shape the mixture into small meatballs.
Step 7:

Brown the meatballs in a skillet with a little vegetable oil over medium heat, about 5 minutes, until golden. I used a dry skillet since my meat was fatty enough on its own.
Step 8:

Transfer the meatballs to a baking dish.
Step 9:

Now make the gravy. You can swap the tomato paste for canned tomatoes, fresh tomatoes, or ketchup.
Step 10:

Peel the onion, chop it coarsely, and sauté it until golden in the same skillet you used for the meatballs. Add a splash of olive oil if needed.
Step 11:

Stir the tomato paste into the water.
Step 12:

Pour the tomato mixture into the skillet. Bring it to a boil and simmer for 5 minutes over low heat.
Step 13:

Pour the sauce over the meatballs.
Step 14:

Bake in an oven preheated to 400°F (200°C) for 35–40 minutes. The meatballs should be browned on top. Serve them hot with any side dish, spooning the gravy over the top. Enjoy!

Keep in mind that every oven is different. Your temperature and cooking time may vary a bit from what's listed. Use an oven thermometer to make sure your oven runs true.
The right pan matters: even the best recipe can be ruined by the wrong skillet. Use a good-quality oven-safe or cast-iron pan for even browning.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. Rinse them under running water and give them a scrub.