Ingredients
Scale
- 1/2 cup Italian seasoned bread crumbs
- 1/2 cup finely grated Parmesan cheese, plus more for baking
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried oregano
- 1/2 tablespoon minced garlic or garlic paste
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 large egg, beaten
- 1/4 cup milk
- 1 1/4 cups beef broth, divided, or more as needed
- 1 pound 80% lean ground beef
- 12 ounces egg noodles
- 1 1/2 tablespoons salted butter
- 1 tablespoon garlic paste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven to 425 degrees F (225 degrees C).
- Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork.
- Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
- With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish.
- Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
- Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
- For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.
- Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
- Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley.
Notes
- Traditional Italian meatballs are made with a mix of ground meats, breadcrumbs, herbs, and Parmesan cheese.
- Parmesan adds richness and enhances the flavor of the meatballs.
- Egg noodles work well with meatballs due to their texture and ability to hold sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg