Description
These homemade meatballs are a flavorful and easy-to-make dish perfect for family dinners or gatherings. Made with ground beef or turkey, seasoned with classic Italian herbs and spices, and baked to juicy perfection, they can be served on their own or paired with your favorite sauce over pasta.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey
- 1 egg
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 small yellow onion, diced small
- ¼ cup breadcrumbs
Instructions
- Preheat the oven. Heat your oven to 400 degrees Fahrenheit to prepare for baking the meatballs.
- Prepare the baking sheet. Line a baking sheet with foil or coat it with cooking spray to prevent sticking and make cleanup easier.
- Mix the ingredients. In a large bowl, combine the ground meat, egg, dried parsley, oregano, garlic powder, onion powder, salt, pepper, diced onion, and breadcrumbs. Use your hands or a silicone spatula to thoroughly mix all the ingredients until well combined.
- Shape the meatballs. Roll the meatball mixture into 2-inch diameter balls, spacing them about 1 inch apart on the prepared baking sheet. Using a large cookie scoop can help create evenly sized meatballs, and wetting your hands before shaping helps prevent sticking.
- Bake the meatballs. Place the baking sheet in the preheated oven and bake the meatballs for 18 to 20 minutes, or until they are golden brown and cooked through completely.
- Serve. Remove the meatballs from the oven and serve them with your favorite sauce over pasta, or enjoy them as a flavorful appetizer or main dish on their own.
Notes
- You can use either ground beef or turkey depending on your preference for flavor and fat content.
- For gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Wet your hands before rolling to make shaping easier and to prevent the mixture from sticking.
- Ensure meatballs are cooked to an internal temperature of 160°F (71°C) for safety.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
