Easy Tomato Baked Meatballs
These Easy Tomato Baked Meatballs are a delightful comfort food packed with flavor and perfect for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Chef’s knife
- Large spoon or spatula
Ingredients
Ingredients
- 1 tablespoon olive oil
- 3/4 cup leeks, finely chopped
- 3/4 cup grated parmesan cheese divided
- 1 cup plain bread crumbs
- 1 teaspoon kosher salt
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 2 lbs. lean ground beef
Instructions
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a skillet, heat the olive oil over medium heat. Add the finely chopped leeks and sauté for about 3-4 minutes until soft and translucent.
- Step 3: In a large mixing bowl, combine the cooked leeks, 1/2 cup of grated parmesan cheese, plain bread crumbs, kosher salt, milk, Worcestershire sauce, and eggs. Mix well until evenly incorporated.
- Step 4: Gently fold in the lean ground beef into the mixture, being careful not to overmix.
- Step 5: Form the mixture into meatballs about 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
- Step 6: Bake the meatballs for 20-25 minutes or until browned and cooked through.
- Step 7: Remove from the oven and serve with your favorite pasta, in a sandwich, or on their own with a sprinkle of remaining parmesan cheese.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat in the oven at 350°F (175°C) or in the microwave.