Description
Italian-inspired baked meatballs deliver a classic comfort dish with robust flavors. Succulent beef combined with herbs and parmesan cheese creates a hearty meal you’ll savor with genuine satisfaction.
Ingredients
Scale
- 1 pound (454 grams) ground beef (or mix of beef & pork)
- 1 large egg
- ½ cup (60 grams) breadcrumbs (panko or Italian-style)
- ¼ cup (25 grams) Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsps (30 milliliters) milk
- 1 tsp Italian seasoning
- 1 tsp salt
- 2 tbsps (8 grams) fresh parsley, chopped (or 1 tsp dried)
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Preparation: Preheat the oven to 400F (200C) and line a baking sheet with parchment paper or lightly grease the surface to prevent sticking.
- Mixing: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, black pepper, Italian seasoning, onion powder, and parsley. Blend ingredients gently with fingertips or a wooden spoon, avoiding overmixing to maintain a light, tender texture.
- Shaping: Form the meat mixture into uniform spheres about 1½ inches in diameter, resembling golf balls, ensuring consistent size for even cooking.
- Baking: Arrange meatballs on the prepared baking sheet, leaving space between each to promote uniform browning and heat distribution. Roast in the preheated oven for 18-20 minutes until the exterior turns golden-brown and the internal temperature reaches 165F (74C).
- Serving: Allow meatballs to rest briefly after removing from the oven, then serve with marinara sauce, over pasta, or as a delectable meatball sub filling.
Notes
- Minimize Handling: Gently mix ingredients to prevent tough, dense meatballs – overmixing compresses proteins and reduces tenderness.
- Consistent Size Matters: Use a cookie scoop or tablespoon to create uniform meatballs for even cooking and balanced texture.
- Fat Content Tip: Choose ground beef with 80/20 ratio for juicier, more flavorful meatballs that won’t dry out during baking.
- Moisture Preservation: Let meatballs rest 3-5 minutes after baking to redistribute internal juices and maintain maximum succulence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 308
- Sugar: 1 g
- Sodium: 496 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 75 mg