Baked Italian Meatballs (Edit recipe)

This oven baked Italian meatballs recipe is perfect for Sunday dinner! Made with a combination of ground pork and ground beef, these baked meatballs are super juicy and have great flavor.

25 minutes

17 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	332
Fat:	24 g
Carbohydrates:	5 g
Protein:	23 g
Cholesterol:	91 g
Sodium:	448 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

1 pieces Bread
0.25 cup Milk
1 whole Egg
1 Tbsp Garlic, approximately 3-4 cloves
2 tsp Onion Flakes (Dehydrated Onion)
1 Tbsp dried Basil
1 Tbsp Dried Parsley
1 Tbsp dried Oregano
2 tsp Kosher Salt
0.5 tsp Black Pepper
1 lb Ground Beef
1 lb Ground Pork

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚ and line two sheet pans with parchment paper or foil.
In a large mixing bowl, add the slice of bread and pour the milk over the top of it. Let it sit until the bread completely absorbs the milk.
Add the egg, minced garlic, dehydrated onion, dried basil, dried parsley, dried oregano, kosher salt and black pepper.
Mix together with hands or a spoon until the bread and eggs are completely broken up and combined with the seasonings.
Add the ground beef and ground pork and mix gently with hands or a mixing spoon until the ingredients are evenly distributed. Be careful not to overmix the meat or it will make dense meatballs.
Use a 1 ounce cookie scoop or large spoon to portion out the meatballs into 24 pieces on the prepared sheet pans. 12 meatballs per sheet pan will make sure they cook evenly and don't get overcrowded.
Bake the meatballs in the preheated oven for 14-17 minutes until cooked through. Ground meat should be cooked to an internal temperature of 160˚ when checked with a kitchen thermometer.
Use the meatballs immediately or cool and store for use later. Instructions for storage are listed below.

Notes

Meat - Try adding ground Italian sausage to the meat mixture. Lean ground beef or turkey can be substituted for a lighter meatball. They will have less fat, so make sure to not overcook them.
Gluten-Free - Use gluten-free bread.
Dairy- Free - Use a dairy-free unsweetened milk alternative or beef broth.
Spicy - Add ½ teaspoon of crushed red pepper flakes.
Stove Top - Brown the meatballs in olive oil in a skillet over medium heat. Once they are browned on all sides, add your favorite sauce and lower the heat. Let the meatballs simmer in the sauce until cooked through.
Make Ahead - Store uncooked meatballs covered in the refrigerator up to 24 hours ahead of time or freeze on a sheet pan and store in a zip top bag in the freezer for up to 2 months. Defrost in the refrigerator and then cook as directed.
Leftovers - Keep in an airtight container in the refrigerator for 3-5 days and reheat in the microwave, oven or on the stovetop.