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

Cook Time 20

Total Time 25

1 pound ground beef I used 85% lean, grass-fed
⅓ cup milk
1 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 aps,143&sr=8-2&linkCode=li3&tag=bigflafroatin-20&linkId=e4241a89cadfe0f3f57ca978e5c5e871&language=en_US" target="_blank" rel="nofollow noopener" data-tasty-links-append-disclosure="">kosher salt
¼ teaspoon freshly cracked black pepper

Preheat oven to 400°F.
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.
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!

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.