Oven Baked Meatballs

I love meatballs!  And this is my favourite way of cooking them:

This is an AIP stage 4 reintroduction recipe as it contains tomatoes in the marinara sauce.  When reintroducing foods on the AIP, I recommend this guide.

Oven Baked Meatballs

serves 6


  • 2lb ground beef – preferably grassfed
  • 1lb ground pork – preferably pastured
  • 1 tsp fennel seeds
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried sage
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 onion  – finely chopped
  • sea salt and freshly ground black pepper to taste
  • 2-3 cups pre-made marinara sauce

Preheat the oven to 190°C/375°F.

Place both types of ground beef in a large bowl.

Grind the fennel seeds in a pestle and mortar and add to the bowl.  Add all the dried herbs, the garlic and onion powder and the chopped onion.

Season well with sea salt and freshly ground black pepper.

Mix well.  This is easiest done with your hands.

Now roll the mixture into small balls.  I like to make them about the same size as a golf ball.

Place the meatballs on a rimmed baking sheet.

Bake the meatballs in the preheated oven for around 30 minutes until they are browned and cooked through.

Now transfer the cooked meatballs to a glass baking dish.


Ladle over 2-3 cups of marinara sauce.

Bake the meatballs in the oven for a further 20 minutes until it is all bubbly.


Serve over cauliflower rice, spaghetti squash or zoodles.


Shared at Hearth and Soul Hop

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