Ingredients
Equipment
Method
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
- In a large bowl, combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley, if you are using it.
- Use a medium cookie scoop or spoon to scoop the meat mixture. Form into 1 1/2-inch balls and place them on the baking sheet.
- Bake uncovered for 17 to 20 minutes, or until the meatballs are no longer pink in the middle. Turn them halfway through so the bottoms do not brown.
- If you want, simmer the meatballs with marinara sauce for 10 minutes.
- Serve the meatballs on their own or serve them over spaghetti noodles. Top with parmesan cheese and fresh herbs, if you want.
Notes
To fry the meatballs, cook them in a pan with 2 Tablespoons oil over medium-high heat for 7 to 10 minutes, or until cooked through. Flip them every few minutes to prevent burning.
If you do not have fresh garlic and onions, you can use 1/2 teaspoon garlic powder and onion powder. You may also use 2 teaspoons dried parsley if you do not have fresh parsley.
If you have pork on hand, use 1/2 pound ground beef and 1/2 pound ground pork for juicier meatballs. You can also use half ground beef and half ground turkey to reduce fat.
Store meatballs in a covered container in the fridge for up to 3 days. Store them in a freezer container for up to 3 months. Place them in the fridge overnight to thaw, then reheat them on the stove top over medium-low heat until warm.