Italian Baked Meatballs
These easy oven-baked meatballs come out juicy, tender, and full of Italian flavor while the outside develops that crave-worthy crispy crust.
Servings: 12
Equipment
- small cookie scoop for easy, even shaping
Ingredients
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup milk any fat percentage
- ¼ cup low-sodium beef broth for meatballs
- 1 large egg
- ¼ cup chopped fresh parsley or 2 tablespoons dried parsley
- 1 tablespoon minced garlic
- ½ tablespoon kosher salt see notes
- ½ tablespoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 pounds lean ground beef 85/15 or 90/10 is best
- ¾ cup low-sodium beef broth for baking
Instructions
- Preheat oven to 450℉ (230℃). Coat a rimmed sheet pan with nonstick spray and set aside.
- In a large mixing bowl, combine ½ cup unseasoned Panko breadcrumbs, ¼ cup grated parmesan cheese, ¼ cup milk, ¼ cup low-sodium beef broth, 1 large egg, ¼ cup chopped fresh parsley, 1 tablespoon minced garlic, ½ tablespoon kosher salt, ½ tablespoon black pepper, 1 teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes. Mix until well combined.
- Add 2 pounds lean ground beef to the breadcrumb mixture and using your hands, mix gently until just combined. Do not over mix, but be sure seasonings are well dispersed through the meat.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or small cookie scoop, and then gently shape into 1-inch meatballs.
- Place the meatballs onto the prepared baking sheet. Pour the remaining ¾ cup low-sodium beef broth around meatballs. It is okay if the broth does not fully cover the pan.
- Bake the meatballs for 22-25 minutes, or until the broth is almost evaporated and the meatballs are browned.
Video
Notes
Meat: Feel free to use any ground meat you like (ground turkey, ground pork, ground chicken, etc.). Keep it at a protein/fat ratio between 85/15 and 90/10 for the best balance of flavor and moisture.
Kosher Salt: Do not use iodized salt or the meatballs will be too salty. If you are not using low-sodium broth or need to lower the sodium content, decrease the salt to 1 teaspoon.
Gluten-Free: Use an equal amount of gluten-free quick-cook oats or gluten-free breadcrumbs in place of breadcrumbs.
Egg-Free: Omit the egg make a flax egg by combining 1 tablespoon ground flax with 3 tablespoons of water.
Storage: These meatballs will last in an airtight container in the fridge for up to 3 days and can be frozen for up to 3 months.
Nutrition
Calories: 228kcal | Carbohydrates: 4g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 489mg | Potassium: 240mg | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.9mg
