Baked Italian Meatballs

Print PrintShare with Friends

Prep:

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.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • 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

Instructions

  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.