Easy Baked Italian Meatballs
Perfect in Texture and Flavor. Easy Baked Italian Meatballs are perfect for your favorite spaghetti sauce.
Servings 26 meatballs
- 1 small onion diced
- 2 cloves garlic peeled and diced
- 2 large eggs
- 1/4 cup cream
- 1/4 cup buttermilk
- 1 pound lean ground beef 85% lean to 15% fat
- 1/2 cup parmesan cheese grated
- 1/2 cup Panko bread crumbs
- 1/2 cup Italian bread crumbs
- 2 tablespoons Italian seasoning or 6 Tablespoons fresh Italian herbs
- salt and pepper to taste
Peel and dice onion and garlic. In a medium bowl, slightly beat the eggs, milk and buttermilk together.
In a large bowl add all ingredients and mix well with your hands. Using the palms of your hands, form into golf ball sized balls. About 15 gentle rolls will form a meatball.
Bake 350 degrees for 30 minutes.
Nutrition facts are for 1 meatball
- Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. Full pieces of ground meat should be visible for a perfectly textured meatball.
- Roll the meat into balls: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into a golf ball sized meatball. About 15 gentle rolls will form a good solid meatball.
- Italian Seasonings: If you want to substitute fresh herbs for the dried mix, please know the ratio rule of thumb: One tablespoon fresh herbs to one teaspoon of dried herbs. This recipe calls for two tablespoons dried herbs. There are three teaspoons in a tablespoon, so you will use a total of 6 tablespoons of chopped fresh herbs.
Calories: 62kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg