Why this recipe Matters
When I first learned the term panade, I immediately thought of our family dinner table. Growing up, meatloaf made a regular appearance. Later, I realized my mom’s recipe had been using this quiet culinary secret all along.
At the time, though, what went into her meatloaf wasn’t exactly my concern. My siblings and I were far more focused on how to get it down without sitting at the table for hours. That was often accomplished with generous helpings of ketchup and a big swig of water after each bite.
As an adult (and now a meatloaf fan), I can see what my mom was doing right. I still picture sitting at the counter and watching her make her own version of a panade. She would crush a sleeve of Saltine crackers between her hands, then mix them with eggs before adding everything to the meatloaf mixture.
Years later, she stepped things up with a new recipe she found in one of her What’s Cooking Kraft magazines. This version called for Kraft Stovetop Stuffing and Heinz Mushroom Gravy. It quickly became my favorite of her two recipes. Thanks to that pantry-friendly panade, the meatloaf turned out tender and packed with flavor — no mound of ketchup required.
If you’re not familiar with the term, a panade is simply a mixture of starch and liquid. It keeps ground meat tender by preventing the proteins from tightening during cooking. It’s the quiet secret behind consistently tender meatballs, burgers, and meatloaf — and exactly what makes these baked meatballs work so well.
Prepare your Taste Buds
At our house, you can never go wrong with spaghetti and meatballs for dinner. These baked meatballs are tender and full of savory flavor, with a soft, well-seasoned interior and just enough browning on the outside to hold everything together beautifully.
They pair effortlessly with a pot of spaghetti and a high-quality store-bought sauce like Rao’s when you need dinner on the table without extra fuss. Round out the meal with a fresh Simple Salad with Parmesan Vinaigrette and warm Garlic Ciabatta Bread for an easy, complete dinner.
Because this is a big-batch recipe, it works its magic twice: meatballs for now and meatballs for later.
Baked Meatballs
These baked meatballs are tender, flavorful, and easy to make in the oven — perfect for serving with your favorite marinara.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 24 Meatballs 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
-
- 3 tablespoons olive oil
- 2 medium yellow onions, finely diced (about 2 cups)
- 6 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 4 slices white sandwich bread, torn into pieces
- 1/2 cup whole milk
- 1/4 cup whole milk ricotta cheese (such as Murray’s)
- 2 large eggs
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley, minced
- 2 1/2 pounds ground beef chuck (80/20)
- 1/2 pound mild Italian pork sausage, casings removed (about 2 1/2 links)
- 1 1/2 teaspoons kosher salt
Instructions
- Cook the onion mixture: Heat the olive oil in a small saucepan or skillet over medium heat. When the oil begins to shimmer, add the onions and cook for about 10 minutes, until golden and translucent. Stir in the garlic, oregano, and crushed red pepper flakes and cook until fragrant, about 1 minute. Set aside to cool.
- Make the panade: In a large bowl, mash the bread and milk together using a fork or potato masher until smooth. Stir in the ricotta until fully combined.
- Mix the meatball mixture: Add the cooled onion mixture, eggs, parmesan, parsley, ground beef, pork sausage, and salt to the bowl. Gently mix with a fork just until combined. Do not overmix.
- Form the meatballs: Line a baking sheet with parchment paper. Using a medium cookie scoop, portion and roll the mixture into meatballs. Lightly wet your hands with water while rolling to prevent sticking. Place meatballs on the prepared tray.
- Bake: Bake at 475°F for 20–25 minutes, or until the meatballs reach an internal temperature of 165°F.
- Drain (optional): Transfer the meatballs to a paper towel–lined plate if desired to absorb excess grease.
Notes
- For extra browning: Broil on high for 2–4 minutes at the end, watching carefully
- Serving suggestion: These baked meatballs are excellent with Rao’s Homemade Marinara Sauce.
Nutrition
- Serving Size: 3 meatballs
- Calories: 376
- Sugar: 3.7 g
- Sodium: 652.4 mg
- Fat: 17.8 g
- Carbohydrates: 12.3 g
- Fiber: 1.5 g
- Protein: 40.1 g
- Cholesterol: 148.1 mg
Substituions & Variations
- Ground beef → pork & beef blend: For a richer flavor and slightly more tender texture.
- Milk → half-and-half: For a slightly richer panade.
- Standard size → mini meatballs: Roll smaller for appetizers or party trays. Reduce bake time slightly and watch closely.
- For sandwiches → meatball subs: Tuck warm meatballs into toasted hoagie rolls, spoon over marinara, and finish with melted mozzarella or provolone.
Handy Hints
- Use a panade for tender meatballs: The bread-and-milk mixture keeps the meatballs soft and prevents the meat from tightening as they bake. Don’t skip this step.
- Mix gently: Combine the meat mixture just until everything is incorporated. Overmixing can make baked meatballs dense instead of tender.
- Keep meatballs uniform: Use a cookie scoop or portion evenly by hand so the meatballs bake at the same rate.
- For extra color: If you prefer more browning, broil the baked meatballs on high for 2–4 minutes at the end, watching carefully so they don’t burn.
- Shortcut for serving: These baked meatballs pair beautifully with spaghetti and a high-quality store-bought sauce like Rao’s Homemade Marinara. It delivers homemade-level flavor while saving time where it counts.
Make-Ahead Tips
- Freeze for later: After baking (through step 5), allow the meatballs to cool completely. Arrange in rows in a freezer bag or vacuum-seal, keeping the bag flat so the meatballs don’t stick together.
- Reheat from frozen: Place frozen meatballs on a parchment-lined sheet pan and bake at 350°F for 20–25 minutes, or until the internal temperature reaches 160°F. For additional browning, broil 2–4 minutes at the end.
- For faster reheating: Transfer meatballs from freezer to refrigerator the morning of serving (or up to 24 hours ahead). Bake at 350°F for 10–15 minutes, or until heated through to 165°F. Broil briefly if desired for color.
- Great for entertaining: Baked meatballs are an excellent make-ahead option. Prepare and freeze in advance, then reheat just before guests arrive and serve with pasta, Italian salad, and warm French bread.
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