Baked Italian Meatballs
Serves 610 mins prep17 mins cook
Baked Italian Meatballs — Ready in just 30 minutes, these quick and EASY baked meatballs come out perfectly moist and tender every time! There’s no need to brown the meatballs before baking, which cuts back on dishes and saves time! These are the BEST Italian meatballs for spaghetti, subs, casseroles, and more! The recipe makes about 15 meatballs, or enough to serve 4 people generously or 6 people if you're serving them with something else or inside a casserole, subs, sliders, etc.
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What you need
Instructions
-1 Preheat oven to 400F and if desired for easier cleanup, line a baking sheet with foil and spray with cooking spray, or spray the baking sheet well; set aside. -1 To a small bowl, add the milk, bread crumbs, stir and allow to stand for 2 minutes to soften the bread crumbs. Move on while you wait. -1 To a large bowl, add the beef, pork, Parm, onions, garlic, Italian seasoning, egg, salt, pepper, add in the softened bread crumbs and any remaining milk from the small bowl, and using a large wooden spoon or clean hands, mix until just combined. Tip - Do not overmix or your finished meatballs will be tougher. -1 Using a large cookie scoop (about 3 tablespoons), form equal sized meatballs. Tips - I make about 15 meatballs, but you may yield a few more or less. However, if you make them either much bigger or smaller than mine, you'll need to adjust the baking time. If you don't have a 3-tablespoon cookie scoop, you can use a 1/4-cup measure which is 4 tablespoons, but don't fill it quite fulll. If desired for easy removal, you may consider spraying the inside of the cup with cooking spray every after every few meatballs so they release more easily. -1 Wet your hands and roll each one of the meatballs quickly between your palms, or until smooth and round. -1 Place them on the baking sheet, about 1/2-inch apart, or simply equally spaced over the baking sheet and baked uncoverd for about 15 to 20 minutes, or until done. Meatballs are done when a thermometer inserted in the center reads 165F. Tips - Make sure to start checking your meatballs after 14-15 minutes, just in case yours are done a bit earlier than mine. You may consider rotating your baking sheet once midway through baking because even the best ovens bake a bit unevenly and those closest to the back of the oven will start browning a bit faster than those closest to the door. -1 Optionally garnish with fresh parsley and serve immediately. Extra meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.View original recipe