Description
This classic Baked Italian Meatballs recipe features tender, flavorful meatballs made from lean ground beef, Parmesan cheese, and Italian herbs. Perfectly baked and ideal for serving with your favorite pasta sauce and noodles or zucchini noodles, these meatballs are a family-friendly meal that's high in protein and easy to prepare.
Ingredients
Scale
Meatballs
- 1 lb lean ground beef
- 1 large egg
- ½ cup 2% milk
- ½ cup crushed crackers or breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup finely minced yellow onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
For Serving and Garnish
- Any favorite pasta sauce
- Cooked pasta or zucchini noodles
- Fresh parsley (optional garnish)
- Additional Parmesan cheese (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 400℉ and line a rimmed sheet pan with parchment paper to prevent sticking.
- Mix Ingredients: In a medium bowl, combine lean ground beef, egg, 2% milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Form Meatballs: Use your hands or a cookie scoop to shape the mixture into 12 golf-ball-sized meatballs.
- Arrange on Baking Sheet: Place the formed meatballs evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165℉, ensuring they are cooked through.
- Optional Sauce Toss: Heat your favorite pasta sauce in a skillet over medium heat. When the meatballs finish baking, transfer them to the skillet and gently toss to coat and heat through.
- Garnish and Serve: Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve the meatballs over cooked pasta or zucchini noodles for a complete meal.
- Store Leftovers: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Notes
- This recipe is a family favorite, perfect for meal prep and quick dinners throughout the week.
- You can substitute crushed crackers with breadcrumbs if preferred.
- Use zucchini noodles as a low-carb alternative to pasta.
- Make sure not to overmix the meatball mixture to keep them tender.
- Check internal temperature with a meat thermometer to ensure safe cooking.
Nutrition
- Serving Size: 3 meatballs
- Calories: 239 kcal
- Sugar: 3 g
- Sodium: 594 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
