Italian Herb Baked Meatballs
makes 15 (2 tablespoon) meatballs
1 pound lean ground beef (I used 88%)
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten
Preheat oven to 375°. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.
Recipe developed by Donna Elick - The Slow Roasted Italian
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