Baked Italian Meatballs

Delicious and comforting baked meatballs, perfect for busy evenings and family dinners.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb lean ground beef Use lean beef to prevent greasiness.
1 large egg
½ cup milk (2%) A splash more can be added if mixture feels dry.
½ cup crushed crackers or breadcrumbs Gluten-free alternatives can be used.
⅓ cup freshly grated Parmesan cheese Add more for garnish.
¼ cup finely minced yellow onion
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon black pepper

Optional Ingredients

to taste fresh parsley For garnish.
to taste additional Parmesan cheese For garnish.
as needed pasta sauce For serving.
as needed cooked pasta or zucchini noodles For serving.

Method

Preparation

Preheat oven to 400℉. Line a rimmed sheet pan with parchment paper and set aside.
In a medium bowl, combine the beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Form the mixture into 12 meatballs, about the size of golf balls.
Place the meatballs on the prepared baking sheet.

Cooking

Bake for 16-20 minutes or until the internal temperature reaches 165℉.
Remove meatballs from the oven.
(Optional) Heat pasta sauce in a skillet over medium heat. Transfer the baked meatballs to the sauce and gently toss. Garnish with chopped parsley and grated Parmesan. Serve over noodles or zucchini noodles.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze them in an airtight container for about 3 months. To reheat, pop them in the microwave or warm them in the skillet with some sauce until heated through.