Sheet Pan Meatball Marinara Bake
Indulge in the comforting flavors of Sheet Pan Meatball Marinara Bake, where juicy meatballs are combined with rich marinara sauce on a single pan for an effortless dinner. Perfect for busy weeknights or gatherings, this dish is both visually appealing and customizable, ensuring every bite is a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1/2 cup breadcrumbs (plain or Italian-seasoned)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
Instructions
- 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix ground beef or turkey, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper until well combined.
- 3. Shape the mixture into golf ball-sized meatballs and place them evenly on the prepared baking sheet.
- 4. In a saucepan over medium heat, combine crushed tomatoes with minced garlic, oregano, salt, and pepper. Simmer for about 5 minutes.
- 5. Pour half of the marinara sauce over the meatballs and bake for 25-30 minutes until cooked through.
- 6. Serve with remaining marinara sauce and garnish with extra Parmesan if desired.
Nutrition
- Serving Size: 1 meatball (approx. 100g)
- Calories: 265
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: - For tender meatballs, soak breadcrumbs in milk before mixing. - Customize by adding vegetables like bell peppers or zucchini to the baking sheet before roasting. - Store leftovers in an airtight container for up to three days.