Baked Italian Meatballs Recipe

Introduction

Baked Italian meatballs are a simple, flavorful dish perfect for weeknight dinners or weekend gatherings. Juicy and tender, these meatballs bake evenly without the mess of frying. Serve them with your favorite pasta sauce and noodles for a classic Italian meal.

Ingredients

• 1 lb lean ground beef
• 1 large egg
• ½ cup milk (2% recommended)
• 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
• Optional garnish: fresh parsley and additional Parmesan cheese
• For serving: your favorite pasta sauce and cooked pasta or zucchini noodles

Instructions

1. Step 1: Preheat your oven to 400℉ and line a rimmed baking sheet with parchment paper to prevent sticking.
2. Step 2: In a medium bowl, combine ground beef, egg, milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and pepper. Mix gently until just combined.
3. Step 3: Shape the mixture into 12 equal-sized meatballs using your hands or a cookie scoop, roughly the size of golf balls.
4. Step 4: Arrange the meatballs evenly on the prepared baking sheet, leaving a little space between each one.
5. Step 5: Bake for 16 to 20 minutes, or until the internal temperature reaches 165℉ and the meatballs are cooked through.
6. Step 6: Remove the meatballs from the oven and, if desired, warm your pasta sauce in a skillet over medium heat.
7. Step 7: Transfer the baked meatballs to the skillet with the sauce and gently toss to coat. Heat through, then garnish with fresh parsley and extra Parmesan if you like.
8. Step 8: Serve warm over your choice of cooked pasta or zucchini noodles.

Tips & Variations

• For extra moist meatballs, avoid overmixing the ingredients, which can make them dense.
• Substitute crushed crackers with seasoned breadcrumbs to add more flavor.
• Try adding chopped fresh basil or oregano for an herbaceous twist.
• Use ground turkey or chicken for a lighter version of the meatballs.
• If you prefer, simmer the baked meatballs in sauce for 5-10 minutes for more flavor infusion.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with pasta sauce or in the microwave until heated through, taking care not to dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, baked meatballs freeze well. Allow them to cool completely, then place in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe container or bag. Freeze for up to 3 months. Reheat by thawing overnight in the fridge and warming in sauce.

What can I use instead of crushed crackers or breadcrumbs?

You can substitute crushed crackers with plain breadcrumbs, panko, or even oats for a different texture. Make sure to use a dry binder that absorbs moisture to keep the meatballs tender.

Baked Italian Meatballs Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

This classic Baked Italian Meatballs recipe features tender and flavorful meatballs made with lean ground beef, Parmesan cheese, and Italian seasonings. Perfectly baked in the oven for a healthier alternative to frying, these meatballs are delicious served with your favorite pasta sauce and noodles or zucchini noodles for a low-carb option. Garnished with fresh parsley and extra Parmesan, these meatballs make a comforting and satisfying meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

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Meatballs

• 1 lb lean ground beef
• 1 large egg
• ½ cup milk (2%)
• 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 Garnish

• Fresh parsley, chopped (optional)
• Additional grated Parmesan cheese (optional)

For Serving

• Your favorite pasta sauce
• Cooked pasta or zucchini noodles

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper to prevent sticking and set it aside.
2. Mix Ingredients: In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, finely minced onion, Italian seasoning, garlic powder, salt, and black pepper. Mix all ingredients thoroughly until well combined but do not overmix to keep meatballs tender.
3. Form Meatballs: Using your hands or a cookie scoop, form the mixture into 12 meatballs, each about the size of a golf ball for even cooking.
4. Arrange on Baking Sheet: Place the formed meatballs evenly spaced on the prepared baking sheet to ensure they bake evenly.
5. Bake Meatballs: Bake in the preheated oven for 16 to 20 minutes or until the internal temperature reaches 165°F (74°C), indicating they are fully cooked.
6. Remove from Oven: Carefully take the meatballs out of the oven once cooked through and let them rest briefly.
7. Optional – Heat in Sauce: For extra flavor, heat your favorite pasta sauce in a skillet over medium heat. Transfer the baked meatballs into the skillet with sauce and gently toss to coat and heat through. This step enhances moisture and flavor.
8. Serve and Garnish: Serve the meatballs over cooked pasta or zucchini noodles. Garnish with freshly chopped parsley and additional grated Parmesan cheese if desired.
9. Store Leftovers: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days for easy reheating and future meals.

Notes

• Using crushed crackers or breadcrumbs helps bind the meatballs and keep them moist.
• Do not overmix the meat mixture as it can make meatballs tough.
• Measure the internal temperature with a meat thermometer to ensure food safety.
• For a lower-carb option, serve meatballs with zucchini noodles instead of traditional pasta.
• Leftover meatballs can be frozen for up to 1 month; thaw before reheating.

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