Description
These Baked Italian Meatballs are a classic and flavorful dish made with lean ground beef, Parmesan cheese, and fragrant Italian seasonings. Baked to perfection in the oven, they offer a healthier alternative to fried meatballs and pair wonderfully with your favorite pasta sauce and noodles or zucchini noodles for a comforting meal.
Ingredients
Meatballs
- 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, chopped
- Additional grated Parmesan cheese
For Serving
- Favorite pasta sauce
- Cooked pasta or zucchini noodles
Instructions
- Preheat oven: Set your oven to 400℉ and line a rimmed sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Mix meatball ingredients: In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form meatballs: Shape the mixture into 12 golf-ball sized meatballs by hand or using a cookie scoop for consistent sizing.
- Arrange on baking sheet: Place the formed meatballs evenly spaced on the prepared parchment-lined baking sheet.
- Bake meatballs: Bake in the preheated oven for 16-20 minutes, or until the internal temperature reaches 165℉ to ensure they are fully cooked.
- Remove from oven: Carefully take the meatballs out once cooked through.
- Optional sauce step: If desired, heat your favorite pasta sauce in a skillet over medium heat. Transfer the baked meatballs to the skillet and gently toss them in the sauce until warmed through.
- Garnish and serve: Sprinkle freshly chopped parsley and extra Parmesan cheese on top before serving. Pair the meatballs with cooked pasta or zucchini noodles for a complete meal.
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute the crushed crackers with breadcrumbs if preferred.
- Using 2% milk adds moisture but can be swapped with whole milk or a milk alternative.
- Ensure meatballs reach an internal temperature of 165℉ for food safety.
- These meatballs can be served with any pasta sauce of choice such as marinara, Alfredo, or pesto.
- For a lower-carb option, serve with zucchini noodles instead of traditional pasta.
- Leftover meatballs can be frozen for up to 1 month; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 16-20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
