Description
Savory Italian-style Baked Meatballs bring robust Mediterranean flavors directly to dinner tables with incredible depth and richness. Packed with herbs, tender meat, and simple ingredients, these delectable bites promise comfort and satisfaction with each delicious morsel you’ll crave.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef (or a mix of beef & pork)
Binding and Flavoring Ingredients:
- ½ cup (60 grams) breadcrumbs (panko or Italian-style)
- ¼ cup (25 grams) grated Parmesan cheese
- 1 large egg
- 2 tablespoons (30 milliliters) milk
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons (8 grams) fresh parsley, chopped (or 1 teaspoon dried)
Instructions
- Prepare the baking surface by lining a sheet with parchment paper or applying a light grease coating, then heat the oven to a precise 400F (200C).
- In a spacious mixing bowl, delicately combine ground beef with breadcrumbs, grated Parmesan, whisked egg, milk, minced garlic, salt, black pepper, Italian seasoning, onion powder, and finely chopped parsley.
- Tenderly blend the ingredients using fingertips or a wooden spoon, ensuring minimal handling to maintain a light texture – overmixing can result in dense meatballs.
- Gently shape the meat mixture into uniform spheres, approximately 1½ inches in diameter, resembling the size of a golf ball.
- Arrange the formed meatballs on the prepared baking sheet, positioning them with adequate spacing to promote even cooking and consistent browning.
- Transfer the baking sheet to the preheated oven and roast for 18-20 minutes, monitoring until the exterior develops a rich golden-brown color and the internal temperature reaches a safe 165F (74C).
- Remove from the oven and let rest momentarily before serving alongside marinara sauce, atop pasta, or nestled within a hearty meatball sub.
Notes
- Soften breadcrumbs in milk first to create incredibly tender, juicy meatballs that won’t dry out during baking.
- Use a blend of ground meats like beef, pork, and veal for more complex flavor and richer texture.
- Avoid overworking the meat mixture, which can make meatballs tough and dense – mix just until ingredients are combined.
- Ensure even cooking by using a cookie scoop or wet hands when forming meatballs to create uniform sizes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg