Italian Oven Baked Meatballs
Recipes Beef Italian Main Dish Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.