Baked Italian Meatballs
These Baked Italian meatballs are a delightful combination of flavor, texture, and comfort that makes any meal special. Juicy and tender, they're perfect for dinner parties, family meals, or as an appetizer.
Ingredients
Meatball Ingredients
- 1.5 pounds Ground beef Choose high-quality ground beef with 80/20 fat content for best flavor.
- 1 large Egg Used to bind the mixture.
- 0.5 cup Milk Adds moisture for tender meatballs.
- 1 cup Crushed saltine crackers Provides crunch and flavor.
- 0.5 cup Grated Parmesan cheese Adds sharp and nutty flavor.
- 1 small Onion, finely chopped Adds sweetness and depth.
- 1 tablespoon Italian seasoning Brings Italian flavor.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Salt Standard seasoning.
- 0.5 teaspoon Black pepper Adds a hint of spice.
For Serving
- as desired Marinara sauce Heat and toss meatballs before serving.
- as desired Fresh parsley For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently mix together ground beef, egg, milk, crushed crackers, and Parmesan cheese.
- Add finely chopped onion, Italian seasoning, garlic powder, salt, and black pepper to the mixture and combine thoroughly without overmixing.
- Shape the mixture into approximately 12 equal-sized meatballs and place them on the prepared baking sheet.
Cooking
- Bake the meatballs in the preheated oven for 16 to 20 minutes or until the internal temperature reaches 165°F (75°C).
- In the last few minutes of baking, heat marinara sauce in a separate skillet.
- Once the meatballs are done, toss them in the warm sauce and garnish with fresh parsley before serving.
Notes
To enhance tenderness, avoid overmixing and consider soaking breadcrumbs in milk. Meatballs can be made in advance and frozen for later use. Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer.