Italian Herb Baked Meatballs
These Italian Herb Baked Meatballs are the most AMAZING meatballs ever! Bursting with an Italian flavor, they will become your family's new favorite!
Servings: 18 meatballs
Ingredients
- 1 pound lean ground beef
- ½ cup Italian seasoned breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ small onion diced
- 2 tablespoons milk
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 cloves garlic minced
- 1 large egg lightly beaten
- Olive oil for hands
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the beef, breadcrumbs, cheese, onion, milk, herbs, salt, pepper, garlic, and egg using clean hands to gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough.
- Using a 2-tablespoon scoop, portion out the meatballs and place them on the prepared baking sheet. After you scoop all of the meatballs onto the baking sheet, lightly oil your hands with olive oil to prevent the meatballs from sticking and roll them into balls.
- Bake for 20-22 minutes or until the meatballs are browned and cooked through. You can transfer them to your sauce or enjoy them straight from the pan - no sauce required!
Notes
- Use a scoop to make uniform-size meatballs; this way, you handle them less and theu cook evenly.
- Make these ahead and freeze them for quick dinners.
Nutrition
Serving: 1meatball | Calories: 59kcal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 282mg | Potassium: 110mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
