Baked Italian Meatballs

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These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.

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Ingredients [?]

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  • add   1/4 teaspoon low sodium salt
  • add   3/4 teaspoon dried Italian seasoning
  • add   1/4 cup unseasoned tomato sauce
  • add   1/4 cup parmesan cheese
  • add   2 cloves garlic
  • add   1/4 teaspoon crushed red pepper flakes
  • add   1 teaspoon mustard powder
  • add   1/2 cup Italian seasoned breadcrumbs
  • add   1/3 cup fresh parsley, chopped (a must - dried will not do in this)
  • add   1 1/2 lbs lean ground beef


  1. Preheat oven to 400 F.
  2. Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
  3. Combine all ingredients well.
  4. Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
  5. Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
  6. Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.