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Hackbällchen aus dem Ofen | Bake to the roots

Italian Baked Meatballs (with Rice)

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:50
  • Total Time: 01:10
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italy


A simple and easy to prepare dish: Italian Baked Meatballs with Rice. A great dish for the whole family. The perfect weeknight dinner option :)



1 large onion, finely diced
23 garlic cloves, finely chopped
17.6 oz. (500g) minced meat (beef & pork mixed)
1 tsp. paprika powder
2 tsp. dried oregano (divided)
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. veggie broth powder
1 can (14 oz./400g) chunky tomatoes
2 tbsp. sour cream
salt, pepper

some cherry tomatoes (optional)
4.4 oz. (125g) mini mozzarella balls

serve with your favorite pasta or rice


1. Peel and finely dice/chop the onion and garlic. Divide and set aside.

2. Add the minced meat to a bowl and mix with half of the diced onion and garlic. Add paprika powder, 1 tsp. of the oregano and the thyme. Season with salt and pepper and mix well. Shape into 12-14 small meatballs. Set aside.

3. For the sauce add the tomatoes to a bowl. Add remaining onions and garlic and season with the remaining 1 tsp. of oregano, basil, veggie broth powder, salt, and pepper. Add sour cream and mix everything well. Place the meatballs in an ovenproof casserole dish (about 9×9 inches) and pour the sauce over the balls. If you like, you can place some cherry tomatoes between the meatballs.

4. Preheat the oven to 200°C (390°F). Place the casserole dish in the oven and bake the meatballs for about 25 minutes. Drain the mini mozzarella balls, crush them a bit and place them on top/around the meatballs – bake for another 20-25 minutes until the meatballs and cheese have gotten some color.


Make something amazing in the kitchen!