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Baked Italian Meatballs

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
Cook Time 20 minutes
Total Time 25 minutes

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
Worcestershire
dried oregano
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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