Description
This classic Baked Italian Meatballs recipe features tender, flavorful meatballs made with lean ground beef, Parmesan cheese, and Italian seasoning. Baked to perfection and optionally simmered in pasta sauce, these meatballs pair wonderfully with your favorite pasta or zucchini noodles for a nourishing, high-protein meal perfect for family dinners or meal prep.
Ingredients
Scale
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 and Serving
- fresh parsley, chopped
- additional grated Parmesan cheese
- your favorite pasta sauce
- cooked pasta or zucchini noodles
Instructions
- Preheat Oven: Preheat your oven to 400℉ and line a rimmed sheet pan with parchment paper to prepare for baking.
- Mix Ingredients: In a medium bowl, combine the lean ground beef, egg, milk, crushed crackers, Parmesan cheese, finely minced yellow onion, Italian seasoning, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 12 evenly sized golf-ball-sized meatballs using your hands or a cookie scoop for consistent size.
- Arrange on Baking Sheet: Place the formed meatballs on the prepared baking sheet with some space between each.
- Bake Meatballs: Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165℉, ensuring they are fully cooked and juicy.
- Optional Sauce Step: While the meatballs bake, warm your favorite pasta sauce in a skillet over medium heat. After baking, transfer the meatballs to the skillet, gently toss them in the sauce, and heat through.
- Garnish and Serve: Garnish the meatballs with chopped fresh parsley and additional Parmesan cheese. Serve hot over cooked pasta or zucchini noodles.
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Notes
- This recipe is great for meal prepping—make the meatballs ahead and reheat with sauce for a quick, protein-rich dinner.
- Using crushed crackers or breadcrumbs helps bind the meatballs while keeping them tender.
- For a low-carb option, serve the meatballs over zucchini noodles instead of traditional pasta.
- Ensure meatballs reach an internal temperature of 165℉ for safe consumption.
- Feel free to customize with your preferred Italian seasoning blend or add fresh herbs for extra flavor.
Nutrition
- Serving Size: 3 meatballs
- Calories: 239 kcal
- Sugar: 3 g
- Sodium: 594 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
