Whether you’re craving an Italian-style sandwich or a hearty companion to your spaghetti dish, these baked meatballs are a must-try. With just the right amount of garlic and spice, this recipe yields four servings of classic, tender meatballs. You can even make them in bulk to freeze for future home cooked meals.
- 1½ lbs ground beef (or substitute ground turkey)
- 1 cup whole wheat or panko breadcrumbs
- 1 large egg, beaten
- 2 TBSP milk
- 1 TBSP tomato paste
- ¼ cup loosely packed fresh parsley, finely chopped
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper or foil.
- Using clean hands, gently combine all ingredients in a medium bowl.
- Use a medium dough scooper or a spoon to scoop and then roll about 1½ inch meatballs. Line up meatballs on the sheet pan, leaving room between each.
- Bake for 20 minutes or until no longer pink inside (160 degrees internal temperature).
To freeze, line a sheet pan with parchment paper or foil. Then complete steps 2 and 3. At this point, flash-freeze uncooked meatballs by placing the pan in the freezer for about an hour or so. Once frozen, dump meatballs in a gallon-sized freezer bag and place them in the freezer.
To prepare, thaw meatballs in the refrigerator overnight (preferred method) or using the cool water method (submerge freezer bag in cold water until thawed, replacing water every 30 minutes). Cook according to instructions.
- Serve on top of whole-grain spaghetti with marinara sauce.
- Serve on top of a whole wheat bun or sub as a Meatball Sandwich.
Recipe from our friends at Frigidaire.