Baked Italian Meatballs
By Isabella Quinn
Prep
10 min
Cook
16 min
Total
26 min
Servings
4
These baked Italian meatballs are a family favorite that tastes cheesy, like Italian meatballs. Made with lean beef, these meatballs are simple and quick to make, so they are ideal for weeknight meals. Serve the meatballs on their own or with pasta sauce over regular or zucchini noodles to complete the meal.
Ingredients
- •1 lb lean ground beef
- •1 large egg
- •½ cup milk (I use 2%)
- •½ cup crushed crackers (of choice (or breadcrumbs))
- •⅓ cup freshly grated Parmesan cheese
- •¼ cup fined minced yellow onion
- •1 teaspoon Italian seasoning
- •1 teaspoon garlic powder
- •½ teaspoon fine salt
- •¼ teaspoon black pepper
- •fresh parsley (for garnish)
- •additional Parmesan cheese (for garnish)
- •pasta sauce (for serving)
- •cooked pasta or zucchini noodles (for serving)
Instructions
- 1
Preheat the oven to 400℉.
- 2
Line a rimmed sheet pan with parchment paper and set aside.
- 3
In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper.
- 4
Mix until well combined.
- 5
Form the mixture into 12 meatballs, using your hands or a cookie scoop into about golf-ball size balls.
- 6
Place the meatballs on the prepared baking sheet.
- 7
Bake for 16-20 minutes or until the internal temperature reaches 165℉.
- 8
Remove the meatballs from the oven.
- 9
Optional: Heat pasta sauce in a skillet over medium heat.
- 10
When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss.
- 11
Heat through then garnish with chopped parsley and grated Parmesan cheese.
- 12
Serve over noodles or zucchini noodles.
- 13
Store leftovers in an airtight container for up to 3 days.
Nutrition (per serving)
239
Calories
32g
Protein
8g
Fat
8g
Carbs
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
