Our family's favorite meatballs are loaded with fresh herbs and cheese. They are bursting with flavor. You can make pasta sauce, but there is truly no need. They are the best daggum meatballs ever! No sauce required. Simple recipe, magnificent meatballs!
So, I whipped up a batch of our family favorite meatballs. I used fresh herbs, fresh Parmesan cheese, a few other ingredients and waited for them to bake with great anticipation. Mere minutes later Chad and I were popping these meatballs like candy.
Seriously! No pasta. No sauce. Just the best daggum meatballs that I have ever had. The richness of the beef shines through and they are perfectly moist and flavorful. GLORIOUS! Oh my word. Everyone went complete nuts over it. I mean everyone went back for 2nds and 3rds.
These are going on the Christmas menu for sure. RECIPE at the bottom of the page.
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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Italian Herb Baked Meatballs
makes 15 (2 tablespoon) meatballs
1 pound lean ground beef (I used 88%)
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten
Preheat oven to 375°F. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.
DONNA'S NOTE: If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally published 9/30/13