Meatball Recipe
from kristineskitchenblog.comThis easy Meatball Recipe makes the best tender, flavorful Italian meatballs! They're perfect for serving with spaghetti and marinara sauce for an easy dinner.
Servings: 20 meatballs
Calories: 185kcal
Ingredients
- canola oil for greasing the baking sheet
- 1 large egg
- 2 tablespoons water
- ¼ cup very finely minced yellow onion
- 2 cloves garlic minced
- ¼ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground beef 80 or 85% lean is best
Instructions
- Preheat oven to 450° F. Grease a rimmed baking sheet with canola oil.
- Place egg and water in a large mixing bowl and beat them together with a fork.
- Add the minced onion, garlic, Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper. Use the fork to mix well.
- Add the ground beef and mix until just combined. Try not to over-mix or the meatballs may turn out tough.
- Use your hands to shape the meat mixture into 1 ½-inch meatballs and place on the greased baking sheet.
- Bake meatballs 10-12 minutes, until they are cooked through. Meatballs should register at least 160° F on an instant read thermometer. Serve meatballs with spaghetti and marinara sauce, or as desired.
Video
Notes
- Leftover baked meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Or, freeze baked meatballs in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Reheat meatballs in a pot of marinara sauce set over medium low heat on the stove.
Nutrition
Serving: 3meatballs | Calories: 185kcal | Carbohydrates: 3g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 302mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
