Baked Italian Meatballs

Pantry staples flavor thisPantry staples flavor this spin on classic baked Italian meatballs that come together in a snap! Easy and delicous!!

A dear friend of mine recently moved back home after several years away. To welcome her back, I invited her over for a home-cooked meal.

I don't know what inspired me to make up a new meatball recipe to try out on an Italian friend, but I went for it. And she loved them! So did my (also Italian) husband.

The Worcestershire sauce added a really nice depth of flavor that was different from other meatballs I've had.

The meatballs stuck to the pan a bit, so I mentioned that maybe I should have sprayed the pan or lined it before cooking them, but the browned bits were a big hit with the Italian crowd.

Use this information to determine if you want to line the pan or not if you decide to make these beauties. And you should!

My friend told me they're the best meatballs she's had, and that's a major compliment coming from someone who has lived in Italy! (My personal favorites to come out of my tiny kitchen are these Spaghetti con Polpette di Carne).

I think this recipe would also work well with ground turkey, or meatloaf mix (a combination of veal, pork and beef).

I served this over whole grain spaghetti with Oven Roasted Grape Tomatoes, freshly shaved Parmesan cheese and a big batch of My Favorite Garlic Bread.

📖 Recipe

Baked Italian Meatballs

Pantry staples flavor this spin on classic baked Italian meatballs that come together in a snap! Easy and delicous!

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 4 Servings

Course: Main Dish

Cuisine: Italian

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

 

• 1 pound ground beef (I used 85% lean, grass-fed)
• ⅓ cup milk
• 1 large egg, beaten
• ½ cup unseasoned breadcrumbs
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 shallot, minced (1-2 tablespoons total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Instructions

 

1. Preheat oven to 400°F.
2. Place beef in a medium bowl, lightly breaking it up with your fingers. Add in the rest of the ingredients and mix lightly with your hands, being careful not to over mix.
3. Form mixture into 1 ½-inch balls and place on a baking sheet, leaving space between each meatball. Bake for 20-25 minutes, until cooked through. Remove from oven and enjoy!

Notes

• You may want to line the baking sheet with foil and/or spray it with oil or cooking spray to keep the meatballs from sticking to the baking sheet.

Useful products:

red pepper flakes

Worcestershire

dried oregano

Nutrition information

Nutrition Facts

Baked Italian Meatballs

Amount per Serving

Calories

291

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

121

mg

40

%

Sodium

 

551

mg

24

%

Potassium

 

516

mg

15

%

Carbohydrates

 

13

g

4

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

27

g

54

%

Vitamin A

 

361

IU

7

%

Vitamin C

 

4

mg

5

%

Calcium

 

91

mg

9

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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