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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