Baked Italian Meatballs
By Isabella Quinn
Prep
10 min
Cook
16 min
Total
26 min
Servings
4
These baked Italian meatballs are a favorite family recipe with ingredients and other flavors similar to those in Italian restaurant food. They can be made in 10 minutes and are ready in less than 30 minutes, making them ideal for weeknight meals. These meatballs can be served on their own or with pasta sauce and spaghetti. Leftover meatballs can be used for ideas for other meals and sandwiches. Italian meatballs are versatile and can be part of many dinner options.
Ingredients
- •1 lb lean ground beef
- •1 large egg
- •½ cup milk (2%)
- •½ cup crushed crackers (or breadcrumbs)
- •⅓ cup freshly grated Parmesan cheese
- •¼ cup minced yellow onion (fined)
- •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)
- •pasta or zucchini noodles (for serving)
Instructions
- 1
Preheat oven to 400℉.
- 2
Line a rimmed sheet pan with parchment paper and set aside.
- 3
In a medium bowl, combine the 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 to make 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
Optional: Heat pasta sauce in a skillet over medium heat.
- 9
When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss.
- 10
Heat through and garnish with chopped parsley and grated Parmesan cheese.
- 11
Serve over noodles or zucchini noodles.
- 12
Store leftovers in an airtight container for up to 3 days.
Nutrition (per serving)
239
Calories
32g
Protein
8g
Fat
8g
Carbs
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