Simple Baked Italian Oregano Meatballs
Ingredients
The meatballs
-
1
pound
ground spicy Italian sausage
-
2
slices
thick soft whole grain or white bread
-
1
large
egg
-
½
cup
fresh oregano, chopped or 1 tablespoon dried oregano
-
2
teaspoons
cumin
-
1
tablespoon
pomegranate molasses or regular molasses
-
1
tablespoon
Gochujang (Korean chile paste), optional
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced or grated
The sauce
-
1
(28 ounce) can
San Marzano tomatoes, crushed by hand
-
2
tablespoons
harissa, optional
The cheese
-
8
ounces
fresh mozzarella, sliced
-
4
ounces
provolone, shredded
For serving
Instructions
- Preheat the oven to 450°F and grease a 9x13 inch baking dish with olive oil.
- In a mixing bowl, combine the ground sausage, dampened crumbled bread, egg, oregano, cumin, molasses, and Gochujang.
- Roll the mixture into 2 tablespoon-sized balls, making 10-12 meatballs.
- Place the meatballs in the prepared baking dish and bake for 15 minutes until crisp on the outside but not cooked through.
- While the meatballs bake, mix olive oil, garlic, tomatoes, harissa, and a pinch of salt and pepper in a bowl.
- Pour the sauce over the meatballs, cover with foil, and bake for an additional 25 minutes until cooked through.
- Remove the foil, add the cheese, and bake until melted and golden, about 10 minutes.
- Serve with fresh oregano and your favorite pasta.
Nutrition Facts (estimated)
Servings
6
Calories
553
Total fat
36g
Total carbohydrates
24g
Total protein
28g
Sodium
800mg
Cholesterol
100mg
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