Baked Italian Meatballs

Name: Baked Italian Meatballs
Total time: 35 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 pound Ground Beef (90% to 95% lean); 1/4 cup seasoned dry bread crumbs; 1 egg; 2 tablespoons water; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/8 teaspoon pepper

Try this classic Italian meatball recipe baked in the oven.

35
min
4
SERVINGS
270
Cal
28 g
Protein

Test Kitchen Tips

Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

Download High-Res Image Download Low-Res Image

Ingredients & Cooking

Ingredients:

1 pound Ground Beef (90% to 95% lean)
1/4 cup seasoned dry bread crumbs
1 egg
2 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon pepper

Cooking:

Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Serve with pasta sauce over hot cooked pasta or as sandwiches in crusty Italian rolls, if desired.

Test Kitchen Tips

Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

Nutrition Information

Nutrition:

272 CALORIES

0 % *

4g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.8 mg IRON

0 % DV

6.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 272 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 115 mg Cholesterol; 95 mg Sodium; 14 g Total Carbohydrate; 2.9 g Dietary Fiber; 28 g Protein; 3.8 mg Iron; 5.2 mg Niacin; 0.3 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6.1 mg Zinc; 24.9 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Vitamin B6.