Oven-Baked Cabbage Roll Meatballs Recipe

Cabbage roll meatballs offer all the cozy, familiar flavors of traditional cabbage rolls in a simpler, faster form. Small, tender meatballs bake until juicy, then finish simmering in a slightly sweet, chunky tomato sauce filled with sautéed onions and shredded cabbage. Serve them over rice, mashed potatoes, or with crusty bread for a warm, satisfying meal the whole family will love.

why you’ll love this recipe

If you crave comfort food without hours of fuss, these cabbage roll meatballs are perfect. They capture the classic sweet, savory, and slightly tangy profile of stuffed cabbage but eliminate the laborious step of individually rolling leaves. The result is a dish that tastes like it simmered all day but is ready in about an hour, making it ideal for weeknight dinners, casual entertaining, or a hearty weekend meal.

The recipe is forgiving and adaptable: meatball size, meat blend, and sweetness level can be adjusted to taste. Baking the meatballs on a sheet pan keeps hands free while the cabbage and tomato base gently simmers on the stovetop. Total active time is minimal, and the flavors improve if you make it ahead and reheat.

This version balances ground beef and turkey for good flavor with a lighter texture, and raisins or dried cranberries add a pleasant hint of sweetness that complements the tomato and cabbage. Lemon juice brightens the sauce so it never feels too heavy.

ingredients

• 2 tablespoons olive oil
• 1 small head green cabbage, shredded (about 5 cups)
• 1 medium Vidalia onion, thinly sliced (about 1 cup)
• 1 can (15 oz) fire roasted diced tomatoes
• 1 can (15 oz) tomato sauce, divided
• 1/3 cup raisins (or dried cranberries)
• Squeeze of lemon juice
• 1 1/2 tablespoons honey
• 1 teaspoon kosher salt, plus 1/2 teaspoon for meat
• 1/2 teaspoon freshly ground pepper, plus 1/4 teaspoon for meat
• 1 pound ground beef
• 1 pound ground turkey
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1/8 teaspoon ground cloves
• 2 large eggs, lightly beaten
• 3/4 cup seasoned bread crumbs
• 2 tablespoons fresh parsley, minced

how to make cabbage and meatballs

• Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
• In a large sauté pan over medium-high heat, warm the olive oil. Add the shredded cabbage, sliced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté for 8–10 minutes until the cabbage is wilted and the onions are translucent.
• Add the diced tomatoes, about 3/4 of the can of tomato sauce, raisins, lemon juice, and honey. Season to taste with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes to let flavors meld.
• While the sauce simmers, make the meatball mixture. In a large bowl combine the remaining tomato sauce, ground beef, ground turkey, minced garlic, paprika, ground cloves, beaten eggs, bread crumbs, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix until evenly combined.
• Form the mixture into about 50 small meatballs (roughly 1 1/2 inches in diameter). Arrange them on the prepared baking sheet and bake for 18–20 minutes, or until just cooked through.
• Remove the meatballs from the oven and transfer them into the cabbage and tomato sauce. Stir gently to coat and warm the meatballs through. Taste and adjust seasoning if needed.

expert tips

• Mixing beef and turkey gives rich flavor with a lighter bite. For a more traditional profile, use a meatloaf mix of beef, pork, and veal.
• Bake meatballs instead of frying to save time and reduce cleanup. Baking also produces evenly cooked, uniform meatballs that finish well in the sauce.
• If you prefer a smoother sauce, puree a portion of the tomatoes before adding them to the cabbage, or use the full can of tomato sauce for a more saucy result.
• Adjust sweetness by varying the honey or raisins. Taste the sauce after it simmers and add a little more honey or lemon to balance acidity if needed.

can you freeze cabbage roll meatballs?

Yes. This dish freezes well and makes an excellent make-ahead meal. Cool completely, then transfer to an airtight container or heavy-duty freezer bag and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm gently in a covered pot over medium-low heat until heated through. Alternatively, reheat covered in a 350°F oven until piping hot.

more meatball recipes

• Meatball Stroganoff
• Teriyaki Meatballs
• Baked Italian Meatball Marinara
• Sicilian Meatballs
• Thai Meatball Curry

just one more thing

If you try this cabbage roll meatball recipe, please leave a comment and rating. I love hearing how readers adapt it—what side dishes you paired it with, what substitutions you made, or any tips that helped. Snap a photo and save it for your own meal-planning notes or to share with friends. Seeing how cooks make a recipe their own is one of the best parts of sharing food.

Recipe