Description
Juicy homemade Italian-style Baked Meatballs deliver pure comfort straight from Nonna’s kitchen. Hearty blend of ground beef, herbs, and parmesan cheese creates irresistible flavor that draws everyone to the dinner table.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef (or a mix of beef & pork)
Binding and Flavor Enhancers:
- ½ cup (120 milliliters) 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 oven environment by heating to 400°F (200°C) and creating a non-stick surface on a baking sheet using parchment paper or a light coating of oil.
- In a spacious mixing vessel, delicately combine ground beef with breadcrumbs, grated Parmesan, whisked egg, milk, minced garlic, salt, ground black pepper, Italian herb blend, onion powder, and chopped parsley. Use gentle hand movements or a utensil to fold ingredients together, ensuring minimal manipulation to maintain a tender texture.
- Craft uniform spherical portions by rolling the meat mixture into consistent golf ball-sized orbs, approximately 1½ inches in diameter. Arrange these protein clusters strategically across the prepared baking surface, maintaining adequate spacing between each meatball.
- Transfer the baking sheet to the preheated oven and roast for 18-20 minutes, monitoring the transformation until exterior surfaces develop a rich golden-brown coloration and internal temperature reaches a safe 165°F (74°C).
- Once cooked, allow meatballs to rest momentarily before presenting them alongside marinara sauce, atop pasta, or nestled within a hearty sub sandwich for a delectable dining experience.
Notes
- Gentle mixing prevents tough meatballs, ensuring a tender and juicy texture by handling the meat mixture minimally.
- Use lean ground beef with 85-90% meat content for balanced moisture and reduced greasiness in the final dish.
- Grate fresh Parmesan cheese instead of using pre-packaged for deeper, more authentic flavor and better binding of ingredients.
- Test doneness by inserting a meat thermometer into the center of a meatball, ensuring it reaches 165F for safe consumption while maintaining juiciness.
- Customize by swapping ground beef with ground turkey or chicken for a lighter protein option that’s equally delicious and satisfying.
- Freeze uncooked meatballs on the baking sheet for 30 minutes before transferring to a freezer bag, allowing quick meal preparation for future dinners.
- Add extra moisture with a splash of milk or water if the mixture seems dry, preventing potential crumbly or dense meatballs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 80 mg