Baked Meatballs

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5 from 1 vote

These baked meatballs are made with ground beef, pork, and veal. They're juicy, tender, and super easy to make!

Prep Time25

Cook Time14

Total Time39

Course: Entree

Cuisine: Italian American

Servings:

Calories: 137kcal

Author: Julie Maestre

Ingredients

2 lbs ground meatloaf mixture A combination of ground beef, pork, and veal. *Check Notes*
1 small onion finely diced
2 garlic cloves finely minced
½ cup breadcrumbs plain, not seasoned!
¼ cup parmesan cheese
1 egg
¼ cup warm water
2 teaspoons parsley fresh
2 teaspoons basil fresh
1 teaspoon Italian seasoning
2 teaspoons granulated garlic
2 teaspoons Kosher salt
¼ teaspoon black pepper
oil to saute onions and garlic
Marinara sauce optional

Instructions

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or aluminum foil.
Heat olive oil in a skillet and cook the onions for 2-3 minutes or until they become translucent. Stir in the garlic and cook for 20 seconds. Remove the onion and garlic from the skillet and allow it to cool for a few minutes.
Add all of the ingredients to a large bowl and mix until well combined, don't overmix otherwise your meatballs will turn out tough.
Using a medium cookie scoop, scoop and roll the mixture into 2 tablespoon balls. Use wet hands to form perfect balls and then place them on the prepared baking sheet.
Bake for 13 minutes and broil for 1 minute. Enjoy them without sauce or add them to a pot of warm marinara sauce.

Notes

Meat Mixture - I always use a meatloaf mix whenever I make homemade meatballs. Most grocery stores carry it, however, if yours doesn't, I recommend using 1/3 ground pork, 1/3 ground beef, and 1/3 ground veal. However, feel free to use any type of ground meat such as ground chicken, ground turkey, or ground beef.

Breadcrumbs - Make sure to use plain breadcrumbs, not the seasoned kind!

Nutrition