Baked Meatballs in Butter Garlic Sauce
Everybody loved meatballs, baked or fried. Those juicy softballs with a nice golden crust on top and flavor from the meat, onions, garlic, herbs, and spices are so delicious and tempting; one is never enough. When we talk of meatballs, we want them to have a nice brown crust on the top and a tender and juicy inside. Meatballs should be spongy to the touch. A dense, tough, or chewy meatball can spoil your mood and appetite. If you can make homemade meatballs as good as or better than restaurant ones, you can go versatile with them. Shape it as you like it, and pair it with a gravy or sauce you prefer. The butter garlic sauce in this recipe is super flavorful and hits the spot. A properly seasoned and cooked meatball by itself is not enough. You need a flavorful sauce to compliment them. This butter garlic sauce shines there. This savory sauce with the flavors of butter, garlic, and onions makes those meatballs sing. Have it with mashed potato, and it’s a complete and fulfilling meal. You can also have these meatballs with an asian sauce like I have done in this meal prep recipe – spicy chinese chicken meatballs.
Why this baked meatball recipe wins you over
The best meatball recipe should have a few things going for it, and this oven-baked meatballs recipe checks all the boxes.
With this recipe, homemade meatballs will come tender and juicy with nice browning on top every time. Perfectly seasoned meatballs with garlic, onion, cheese, and parsley flavors. Meatballs are baked here, saving time and making it error-proof. You can do a larger batch in the oven vs. on a pan, where you need to do it in smaller batches and be consistent in cooking and browning each time. Butter garlic sauce in this recipe is super easy to make and delicious. It is rich and savory, and lick-worthy.
History of Meatballs
Meatballs are an American-Immigrant creation. With Italian meatballs so famous and Ikea meatballs so popular, one would be forgiven to think meatballs originated in Italy or neighboring parts of Europe. Using ground meat, from chicken to fish, with other ingredients acting as fillers, is universal and popular worldwide. Traditionally, meatballs for the masses included chicken and fish or cuts of meat that were not expensive, while the rich went for more expensive and quality cuts. Fillers have always been breadcrumbs, onions, eggs, cheese, spices, and herbs. The Italian immigrant population to America came up with this affordable idea of pairing meatballs with spaghetti or some easily made sauces. This has caught up with most Italian-food establishments in America and beyond.
Butter – Sauteing onion and garlic in butter adds more flavor. Chopped onion – Sauteed onions provide flavor to the sauce. Minced garlic – Garlic is often used to enhance the taste in most savory sauces and gravies. Chicken stock – Provides base flavor and body to the sauce. Chopped parsley – Mixed at the end for some extra flavor. Lemon Slice – to garnish and squeeze on the meatballs while serving.
Serve & Savor 🙂 When you need to serve them, get them out before and thaw them if it is from the freezer. You can reheat it in the micro-oven for a minute or heat it on a skillet for a couple of minutes.
Other Meat Recipes
Asian Ground Beef Bowl Healthy Ground Beef Vegetable Skillet French Onion Chicken Spicy Pork Ramen Slow Cooker Lamb Stew
