Baked Italian Meatballs
Tender, savory Italian meatballs baked on one pan for an easy weeknight dinner.
Equipment
- Rimmed sheet pan
- Parchment paper
- Medium mixing bowl
Ingredients
- 1 lb lean ground beef
- 1 large egg
- 1/2 cup milk 2% recommended
- 1/2 cup crushed crackers of choice or breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup yellow onion finely minced
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- fresh parsley and additional Parmesan cheese optional, for garnish
- pasta sauce and cooked pasta or zucchini noodles for serving
Instructions
- Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper and set aside.
- In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into 12 meatballs, using your hands or a cookie scoop, about golf-ball size.
- Place the meatballs on the prepared baking sheet.
- Bake for 16 to 20 minutes, or until internal temperature reaches 165°F.
- Remove meatballs from the oven.
- Optional: Heat pasta sauce in a skillet over medium heat. When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss. Heat through, then garnish with chopped parsley and grated Parmesan cheese. Serve over noodles or zucchini noodles.
- Store leftovers in an airtight container for up to 3 days.
Notes
Store meatballs and sauce separately in the fridge for up to 3 days; reheat in a skillet with a touch of olive oil. To freeze, cool completely, freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Ground turkey or chicken can be substituted for beef. Use gluten-free crackers or breadcrumbs for a gluten-free version.
