Meatball Marinara Bake

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 6 servings


Marinara Sauce:


Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove casing from sausages. Crumble sausage meat into large bowl; mix in veal, bread crumbs, parsley, oregano, basil, egg and garlic. With wet hands, shape mixture into 1-inch balls.

Transfer to prepared baking sheet; bake, turning once halfway through cooking time, until meatballs are lightly browned and no longer pink inside, 15 to 20 minutes.


Marinara Sauce Meanwhile, in large skillet, heat oil over medium-high heat; cook onion, stirring, until softened, about 5 minutes. Add garlic, bay leaf and Italian herbs. Mix in tomatoes, crushing with back of spoon. Bring to boil; reduce heat and simmer until sauce has thickened, about 10 minutes. Add spinach and vinegar; cook until spinach is wilted, about 2 minutes. Season with salt and pepper. Remove and discard bay leaf.

Transfer meatballs and sauce to greased 13- x 9-inch baking dish. Top with mozzarella and Parmesan. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months. Thaw in refrigerator overnight and increase cooking time by 10 minutes.)

Bake until bubbly and lightly browned on top, about 10 minutes. Broil until cheese is golden brown, about 2 minutes. Sprinkle with pepper.


Test Kitchen Tip:

Serve the meatballs with traditional spaghetti or your favourite pasta, and garnish with fresh basil.

Nutritional facts PER SERVING: about

  • Calories 450
  • Total fat 28 g
  • Saturated fat 11 g
  • Cholesterol 130 mg
  • Sodium 750 mg
  • Total carbohydrate 14 g
  • Fibre 5 g
  • Sugars 5 g
  • Protein 33 g
  • Iron 3 mg
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Lunch & Dinner

Meatball Marinara Bake