Ingredients
Scale
- 1 lb lean ground beef
- 1 large egg
- ½ cup milk (2%)
- ½ cup crushed crackers or breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup finely minced yellow onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional: fresh parsley, additional Parmesan cheese
- For serving: pasta sauce and cooked pasta or zucchini noodles
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Mix beef, egg, milk, crackers, cheese, onion, and seasonings in a bowl.
- Form into 12 golf-ball-sized meatballs.
- Place on baking sheet and bake for 16-20 minutes or until internal temperature reaches 165℉.
- Optional: Toss meatballs in warmed pasta sauce, garnish with parsley and cheese, and serve over noodles.
- Store leftovers in an airtight container for up to 3 days.
Notes
- Use lean beef for moist meatballs.
- Check doneness with a meat thermometer.
- Serve with pasta, zucchini noodles, or crusty bread.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 3 meatballs
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg