Italian Oven Baked Meatballs
Description
You can have the best homemade meatballs without the mess of frying when you bake them. They are juicy, tender and delicious.
Ingredients
1 lb. lean ground beef, (88% is good or a mixture of ground beef and ground pork)
1/2 c. Italian bread crumbs
1/4 c. freshly grated Parmesan cheese
2 cloves garlic, minced*
1/2 small yellow onion, grated with its juices*
2 T. marinara sauce
1 T. chopped fresh rosemary, or dried*
1 T. chopped fresh parsley, or dried*
1 T. chopped fresh basil, or dried*
1/2 t. kosher salt
1/4 t. fresh freshly ground black pepper
1 large egg, lightly beaten
Directions
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Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine all ingredients; xix well, but DO NOT over mix or the meatballs will be tough.
Use a 2 T. scoop to portion out the meat; place meatballs on the prepared baking sheet. After all meat has been scooped onto the baking sheet, lightly grease your hands with olive oil and then roll them into balls; place back on the baking sheet.
Bake 20-22 minutes, or until the meatballs are browned and cooked through.
Remove from the oven. Transfer to sauce or serve immediately.
Makes 18 meatballs.
* Dried herbs and spices can be substituted for the fresh. 1 T. dried Italian seasoning for the fresh herbs, 1 t. garlic powder for the fresh garlic, 1 t. onion powder for the fresh onion.
**To freeze raw meatballs: Arrange the meatballs in a single layer on a parchment lined baking sheet. Flash freeze them for 1 hour, until firm, then store in a freezer bag or airtight container.
OR
To freeze baked meatballs: Once cooled, divide into meal-sized portions and place each batch in a freezer-safe storage bag.