INCREDIBLE BAKED MEATBALLS

Last week, a friend emailed me to report that she made these meatballs while on vacation, serving them as an appetizer to rave reviews. And then today, while roaming the grocery store aisles, another friend approached with a few questions about making homemade spaghetti sauce. We got talking about meatballs, and upon hearing about a baked alternative, she decided to make this easy version that my family has been enjoying for years.

Perhaps you are like me in this way: I have recipes everywhere…a shelfful of cookbooks, a box with recipe cards, and various pages torn from magazines, newspapers…and so many slips of scrap paper with my own hand-written notes that I scratch out as I create in the kitchen. Amidst all the recipes, I return often to the gems given to me by my friend, Jen. Like me, Jen likes to experiment with new recipes and acquired many of her favorites from her grandmother.

This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store-bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Why You’ll Love This Recipe

These baked meatballs are not only incredibly delicious but also healthier since they’re baked instead of fried. They’re perfect for making ahead, and you can easily pair them with your favorite sauces. Plus, the combination of Parmesan and panko gives them a delightful texture and flavor that’s hard to resist.

Kitchen Equipment You’ll Need

• Mixing bowl
• Baking sheet
• Oven

Ingredients

• 1 lb lean ground beef
• 2 eggs, beaten with 1/2 cup milk
• 1/2 cup grated Parmesan
• 1 cup panko or bread crumbs
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup minced fresh basil

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine all the ingredients using your hands to mix thoroughly.
3. Shape the mixture into golf ball-sized meatballs and place them on a baking sheet.
4. Bake for 30 minutes, or until they are cooked through and slightly golden on the outside.

Tips for Success

For the best results, be sure to use fresh ingredients, especially when it comes to the herbs. Don’t overmix the meat mixture to keep the meatballs tender. If you have extra time, let the meatball mixture rest for a few minutes to let the flavors meld before forming into balls.

Additional Tips or Variations

You can easily customize these meatballs by adding different herbs or spices. For a spicy kick, try adding a pinch of red pepper flakes. If you prefer a cheesy flavor, consider adding some shredded mozzarella to the mixture.

Nutritional Highlights (Per Serving)

Each serving of these baked meatballs is packed with protein and offers a healthier alternative to traditional fried meatballs. While the exact nutritional content will vary, you can expect around 200 calories, 15g of protein, and 10g of carbs per serving.

Frequently Asked Questions (FAQ)

Can I freeze these meatballs?

Yes! These meatballs freeze well. Simply bake them, let them cool, and then freeze in a single layer before transferring to a freezer bag.

What other meats can I use?

You can substitute ground turkey or chicken for a leaner option or mix with pork for a richer flavor.

Conclusion

These incredible baked meatballs are a family favorite and are sure to become a staple in your home too. Give them a try and let us know how they turned out for you. We’d love to hear about any variations you tried or how you served them. Happy cooking!