Baked Italian Meatballs Recipe

Ingredients

• 1 lb lean ground beef
• 1 large egg
• 1/2 cup milk (2%)
• 1/2 cup crushed crackers or breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup finely minced yellow onion
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• Fresh parsley
• Additional Parmesan cheese
• Any favorite pasta sauce
• Cooked pasta or zucchini noodles

Instructions

1. 1

   Preheat Oven: Preheat your oven to 400℉ and line a rimmed sheet pan with parchment paper to prevent sticking and make cleanup easy.

2. 2

   Mix Ingredients: In a medium bowl, combine the lean ground beef, egg, milk, crushed crackers, grated Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and black pepper. Mix everything thoroughly until well incorporated to ensure even seasoning throughout the meatballs.

3. 3

   Form Meatballs: Using your hands or a cookie scoop, shape the mixture into 12 golf ball-sized meatballs. This helps them cook evenly and makes portioning simple.

4. 4

   Arrange on Baking Sheet: Place the formed meatballs evenly spaced on the prepared baking sheet, making sure they don’t touch to allow for even baking.

5. 5

   Bake Meatballs: Bake in the preheated oven for 16 to 20 minutes, or until the internal temperature reaches 165℉, ensuring they are fully cooked and safe to eat.

6. 6

   Remove from Oven: Take the meatballs out of the oven and allow them to rest briefly.

7. 7

   Heat with Sauce (Optional): If desired, warm your favorite pasta sauce in a skillet over medium heat. Transfer the baked meatballs into the sauce and gently toss to coat and heat through. This step adds extra moisture and flavor to the meatballs.

8. 8

   Garnish and Serve: Garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve the meatballs hot over cooked pasta or zucchini noodles for a complete meal.

9. 9

   Store Leftovers: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days, making it convenient for quick meals later in the week.

10. 10

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