Baked Italian Meatballs (40-45 Minutes)

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These baked Italian meatballs are moist and flavorful, and go well with a variety of side dishes. This recipe calls for a mixture of ground beef and pork, breadcrumbs, parmesan cheese, and a variety of herbs and spices. Once the meat mixture is combined, the meatballs are formed and baked in the oven until golden brown. The result is a delicious and satisfying meal that the whole family will love!

  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 1/4 cup milk
  • 1 jar of your favorite marinara sauce

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, parmesan cheese, garlic, parsley, basil, salt, and black pepper. Mix well.
  3. In a separate bowl, beat the eggs and milk together. Add the egg mixture to the meat mixture and stir until combined.
  4. Form the mixture into meatballs, about 2 inches in diameter, and place them on a baking sheet.
  5. Bake for 25-30 minutes, or until the meatballs are browned and cooked through.
  6. Serve with your favorite marinara sauce and pasta or as a sandwich filling.

Notes

I usually throw these over pasta but recently my kids have been asking for meatball sandwiches instead. I’ll cut each meatball in half and layer them between buns then add a spoonful of sauce for good measure. These meatballs also freeze really well if you make extra. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 460 calories
  • Sugar: 2g
  • Sodium: 780mg
  • Fat: 31g
  • Carbohydrates: 14g
  • Protein: 30g

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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