Baked Meatballs

Heat olive oil in a small skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 1 more minute. Set aside and let cool.

Combine the breadcrumbs, Parmesan cheese, oregano, salt, and pepper and set aside.

Crack an egg in a small bowl and whisk it. Add the milk and whisk to combine.

Combine the dry mixture with the wet mixture to form a smooth paste. Mix in the onions and garlic. (This is called a panade and keeps the juiciness and flavor intact while the meatballs cook.)

Add the meat to a large bowl and top with the panade. Use your hands and gently mix until just combined. Don’t overwork the meat or the meatballs will be tough.

Roll into 1 ½ inch meatballs.

Pour ¾ of the marinara sauce on the bottom of a 9x13 inch casserole dish. Add the meatballs. Spoon remaining sauce over the top.

Cover and bake for 30 minutes.

Uncover and top with cheese. Bake 15 more minutes. Broil for additional 1-2 minutes at the end if desired. Sprinkle with parsley and serve.

Notes