Description
Juicy and tender oven-baked Italian meatballs made with classic herbs, parmesan, and garlic, delivering rich flavor without the need for frying.
Ingredients
- 500 g ground beef or beef and pork mix
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese, grated
- 2 eggs
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup marinara sauce (optional, for serving)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, breadcrumbs, parmesan, eggs, garlic, parsley, milk, salt, pepper, and Italian seasoning.
- Mix gently until just combined, avoiding overmixing.
- Shape the mixture into evenly sized meatballs (about golf ball size).
- Place meatballs on the prepared baking sheet and lightly brush or drizzle with olive oil.
- Bake for 18–22 minutes until cooked through and browned.
- Optional: Simmer baked meatballs in marinara sauce for a few minutes before serving.
- Serve hot with pasta, bread, or on their own.
Notes
- Avoid overmixing to keep meatballs tender.
- Milk and breadcrumbs help retain moisture.
- Can substitute turkey or chicken for a lighter option.
- Add onions or chili flakes for extra flavor.
- Freeze cooked or uncooked meatballs for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
