Description
These tender, oven-baked Italian meatballs offer a stress-free solution for busy weeknights. Featuring lean ground beef, savory Parmesan, and a milk-and-cracker panade, these meatballs stay perfectly moist and flavorful without the mess of stovetop frying. They are a versatile protein staple, ideal for serving with your favorite marinara over pasta, tucking into meatballs subs, or enjoying as a high-protein snack.
Ingredients
1 lb Lean Ground Beef (90% lean)
1 Large Egg
0.5 cup Milk (2%)
0.5 cup Crushed Crackers
0.33 cup Parmesan Cheese, grated
0.25 cup Yellow Onion, finely minced
1 tsp Italian Seasoning
1 tsp Garlic Powder
0.5 tsp Fine Salt
0.25 tsp Black Pepper
Instructions
Preheat your oven to 400℉ and position the rack in the center.
Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan, minced onion, and seasonings.
Mix thoroughly with your hands or a fork until uniform.
Shape the mixture into 12 equal-sized meatballs, rolling them gently between your palms.
Place meatballs on the prepared baking sheet, ensuring even spacing.
Bake for 20 minutes, or until the meatballs are browned and have reached an internal temperature of 165℉.
Notes
Ensure the onion is finely minced to keep the texture consistent. For variety, add fresh chopped parsley. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Italian-American