Description
These Baked Italian Meatballs are a delicious and easy-to-make recipe featuring lean ground beef mixed with Parmesan, Italian seasoning, and garlic powder, baked to perfection. They are perfect served with your favorite pasta sauce over noodles or zucchini noodles for a comforting Italian-inspired meal.
Ingredients
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
Optional Garnish
- Fresh parsley, chopped
- Additional grated Parmesan cheese
For Serving
- Favorite pasta sauce
- Cooked pasta or zucchini noodles
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a rimmed sheet pan with parchment paper and set it aside for baking the meatballs.
- Combine ingredients: In a medium bowl, mix together the lean ground beef, egg, milk, crushed crackers, Parmesan cheese, finely minced yellow onion, Italian seasoning, garlic powder, salt, and black pepper until everything is well combined.
- Form meatballs: Shape the mixture into 12 evenly sized meatballs about the size of a golf ball, using your hands or a cookie scoop.
- Arrange meatballs: Place the formed meatballs evenly spaced on the prepared baking sheet lined with parchment paper.
- Bake the meatballs: Bake in the preheated oven for 16-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Remove from oven: Take the meatballs out of the oven once done and let them rest briefly.
- (Optional) Heat with sauce: For extra flavor, warm your pasta sauce in a skillet over medium heat. Transfer the baked meatballs into the sauce, gently toss, and allow them to heat through together. Garnish with chopped parsley and additional Parmesan cheese. Serve over cooked pasta or zucchini noodles.
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute crushed crackers with breadcrumbs as preferred.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- For a lighter meal, serve meatballs over zucchini noodles instead of pasta.
- Meatballs can be made ahead and reheated in sauce for convenience.
- Adjust seasoning to taste, adding more Italian seasoning or garlic powder if desired.
