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I haven’t shared this recipe with a single soul until now, but these are, without a doubt, the best meatballs ever. My family asks for these weekly, they freeze well, and are every mom’s dream – a quick and easy dinner that’s mess-free.
It’s time to upgrade your meatballs. Ready?
😍 Why You’ll Love My Sauce-Stuffed Meatballs
The secret to these delicious meatballs is that instead of putting sauce on top, the sauce is actually stuffed right into the meatballs themselves. And just when you thought it couldn’t get any better, you barely need to pick up a knife – everything goes straight into the food processor or blender. I often reach for leftover gluten-free bread, and you really can can use whatever you have on hand – I’ve used celery tops instead of parsley before!
I originally developed this recipe out of frustration when my kids were young and would make a mess with tomato sauce every time they ate traditional meatballs, but the moment I tasted these, I knew I had stumbled onto something amazing.
Baking them on a sheet pan means they have lots of surface area for browning and leave behind any excess grease which is a total win, and they’re extremely versatile: serve them with bread and salad, pasta, or even as appetizers with sauce for dipping.
🗒️ Ingredients
Parmesan Cheese: Brings that perfect salty bite and rich flavor that takes these meatballs to the next level.
Onion: Adds a sweet, savory balance that makes every bite feel cozy and full of flavor.
Garlic: Because who doesn’t love a little garlic kick? It gives that bold, delicious punch we all crave.
Stale gluten-free bread, sourdough, or bread of choice: This is the secret to keeping your meatballs soft, tender, and oh-so-satisfying.
Fresh Parsley: A pop of fresh, vibrant green that brightens up the whole dish—plus, it looks pretty!
Tomato sauce: Adds a little moisture and that tangy, rich flavor we all love.
Eggs: These little guys are the glue, holding everything together so your meatballs stay perfectly shaped and delicious.
Ground Beef: The heart of this recipe—lean enough to stay healthy, but juicy enough to feel indulgent.
Dried Oregano: Brings that classic Italian vibe with its earthy, herby goodness.
Olive Oil: Keeps everything nice and juicy while giving a little bit of that smooth, rich flavor we love.
👩🍳 How to Make My Sauce-Stuffed Meatballs
🔥 Preheat oven to 450 degrees F. Line the bottom of a large sheet pan with parchment paper and set aside.
🧀 In a food processor or blender, combine the cheese, bread, onion, garlic, parsley, egg, and sauce. Blend for 30 seconds, scraping the sides as needed, or until an orange color with only small flecks of bread and cheese.
🥣 In a large bowl, combine ground beef, oregano, salt and pepper.
🥄 Add the cheese/breadcrumb/sauce mixture and gently but thoroughly combine.
🤲 Using a small ice cream scoop, measure out the meatballs and roll them gently in your hands to shape them into a ball. Place onto a prepared sheet pan and drizzle lightly with oil.
⏲️ Bake for 15-20 minutes, or until browned and just cooked through.
🍽️ Serve with or without additional sauce.
🥳 Enjoy!
👋🏼 Hate Sticky Hands?
Keep your hands cold while you shape your meatballs to stop the mixture from sticking to you. Rinse your hands in cold water and pat dry.
🤲 Substitutions
- You can use all beef, a combination of beef and turkey, pork and beef, or whatever meat you like. Just stay away from very lean ground meat as it’ll result in a dry meatball.
- I use either leftover gluten-free bread from the loaf I bake every week, or sourdough, but any stale bread works.
- You can also use breadcrumbs instead of bread.
- I like using either homemade sauce or Rao’s which is my favorite jarred sauce. Use any you enjoy.
- If you don’t do dairy, you can omit the cheese and add ¼ cup more breadcrumbs.
📓 Best served with
- Spaghetti
- Mashed Potatoes
- Green Salad
- Roasted Vegetables
- Garlic Bread
👝 How to Store Leftover Meatballs
To store leftover sauce-stuffed meatballs, place them in an airtight container and refrigerate for up to 3 days for easy meal prep. If you want to keep them longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container—this way, they’ll last for up to 3 months. When reheating, I would recommend adding a bit of extra sauce to keep them moist and flavorful!
🧠 Common Questions
You can use all beef, a combination of beef and turkey, pork and beef, or really whatever meat you like. Just stay away from very lean ground meat as it’ll result in a dry meatball.
Absolutely. You can prep them and refrigerate or freeze until you’re ready to bake.
Yes! Just use gluten-free bread for the breadcrumb mixture.
Freeze them individually on a baking sheet first, then transfer to a container or freezer bag.
Make sure to gently mix the ingredients and don’t overhandle them when forming the meatballs. The eggs and breadcrumbs will help hold them together.
Sauce-Stuffed Meatballs
Ingredients
- ½ cup parmesan cheese, diced
- 1 small onion, roughly chopped
- 4 cloves garlic, smashed
- 1 cup stale gluten free bread, sourdough, or bread of choice, torn
- ¼ cup fresh parsley
- 2 large eggs
- ⅓ cup prepared tomato sauce, store bought or homemade
- 2 lb. ground beef, 85% lean
- ½ teaspoon dried oregano
- 2 teaspoons Kosher salt
- ½ teaspoon cracked pepper
- Olive oil
Instructions
- Preheat oven to 450 degrees F.
- Line the bottom of a large sheet pan with parchment paper and set aside.
- In a food processor or blender, combine the cheese, bread, onion, garlic, parsley, egg, and sauce. Blend for 30 seconds, scraping the sides as needed, or until an orange color with only small flecks of bread and cheese.
- In a large bowl, combine ground beef, oregano, salt and pepper.
- Add the cheese/breadcrumb/sauce mixture and gently but thoroughly combine. I do this with my hands so as not to overwork.
- Using a small ice cream scoop, measure out the meatballs and roll gently in hands to shape into a ball. Place onto prepared sheet pan. Drizzle tops lightly with oil.
- Bake for 15-20 minutes, or until browned and just cooked through.
- Serve with or without additional sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Kat! I was wondering what you could sub for eggs…are flax eggs ok and going to work in this recipe? Trying to accommodate for my kiddos who have allergies. Let me know 🙂
Hi Kiki,
the egg is really only to hold the mixture together so flax eggs should do the trick!
Let me know if you give it a try!
Kat.
I can’t believe how decadent these were, and yes I’m using the word decadent for meatballs! The addition of sauce is absolutely genius! The only reason we had leftovers was because I put a portion away before serving. Big hit!
This made my day, Chris! I completely agree, decadent is exactly how I’d describe these!
Enjoy,
Kat.
I made these for my meat loving family and they loved them!! These will be on rotation for sure. I’m a vegetarian so finding something for them that is easy is challenging. By the way I make many of your non meat dishes and LOVE them and your cookbook!
I love this so much, Rebecca! Thank you for trusting me, and supporting my book! It means the world 💕
Kat.
I have made these twice now in two weeks because my family LOVES them. They are fairly quick and easy. Great idea to use a scoop. I wanted to have leftovers but, sadly, there were none. PS. My kids are grown!
No leftovers is a common problem in my house as well – a double batch may be in order, Cyndy!
Enjoy,
Kat.
Hi Kat,
Could i use oatmeal in place of gluten free breadcrumbs? Thank you for all of your great recipes!
Kristen Berry
Hi Kristen, yes absolutely! Oatmeal has a bit more body than breadcrumbs so you might see a difference in texture, but they are a great substitute!
Let me know if you give them a try!
Kat.
So thankful for this recipe and that I had everything aside from fresh parsley as my little tested positive for strep yesterday abruptly canceling our Easter plans.
Oh I’m so glad this came in handy for your derailed Easter, Jenn! And I hope your little is on the mend!
Kat.
The 2 step technique for these meatballs is so smart and makes all the difference. All of the flavors are incorporated throughly without over working the meat. The result is light, meaty, flavor bomb. Thanks!
I’m so glad you loved these Michele! It’s a staple recipe in my house 😉
Enjoy,
Kat.
Hi Kathleen,
Loved this recipe!! Have made them and they are delicious! Made a meatball sub with them, cold, with lettuce and tomato.
FYI
Step 3 does not have the bread listed as an ingredient going into the food processor…though it is mentioned in the appearance.
I’m so glad you loved it Andrew! Sounds delicious!
I’ve updated the recipe now – good catch!
Enjoy,
Kat.
Where is your recipe for the gluten-free bread you say you make every week! I can’t find it in the search!
It’s coming in my cookbook! It’ll be here so soon!
Kat.