Baked Italian Meatballs
This classic recipe makes darn good meatballs that my whole family loves, including my kids. I love to meal prep them so they're ready to heat with pasta sauce for a quick dinner that's nourishing and high in protein.
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
- Optional for garnish fresh parsley and additional Parmesan cheese
- For serving any favorite pasta sauce and cooked pasta or zucchini noodles
Instructions
- Preheat oven to 400℉. Line a rimmed sheet pan with parchment paper. Set aside.
- In a medium bowl, combine the beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic power, salt, and pepper. Mix until well combined.
- Form the mixture into 12 meatballs, using your hands or with a cookie scoop into about golf-ball size balls.
- Place the meatballs on the prepared baking sheet.
- Bake for 16-20 minutes or until internal temperature reaches 165℉.
- Remove meatballs from the oven.
- Optional step: Heat pasta sauce in a skillet over medium heat. When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss. Heat through then garnish with chopped parsley and grated Parmesan cheese. Serve over noodles or zucchini noodles.
- Store leftovers in an airtight container for up to 3 days.
Notes
For easy cleanup, use parchment paper on the baking sheet. Let meatballs rest for about 5 minutes post-baking for better juiciness. Adjust seasonings according to taste; consider adding red pepper flakes for heat. Use fresh herbs and cheese for enhanced flavor.