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Juicy, flavorful meatballs packed with fresh herbs, garlic, and Parmesan, baked to perfection. A healthier, no-fry alternative that's perfect for pasta night or as a crowd-pleasing appetizer.
Preheat oven and prepare baking sheet
Mix the meatball ingredients
Form the meatballs
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Juicy, flavorful meatballs packed with fresh herbs, garlic, and Parmesan, baked to perfection. A healthier, no-fry alternative that's perfect for pasta night or as a crowd-pleasing appetizer.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 372.49 calories per serving with 34.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Bake until golden brown
Rest and serve
Use certified gluten-free panko breadcrumbs or crushed pork rinds instead of regular breadcrumbs.
Omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Add 1/2 teaspoon of red pepper flakes to the meat mixture for a bit of heat.
Use ground turkey or chicken instead of beef, and add 1/2 cup of finely grated zucchini for extra moisture and nutrients.
Ground beef is an excellent source of complete protein, essential for muscle repair, growth, and overall body function.
Beef provides heme iron, which is more easily absorbed by the body than iron from plant sources, helping to prevent anemia.
These meatballs are a good source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
One serving of 4 meatballs has approximately 280-320 calories, primarily from the ground beef and Parmesan cheese.
Yes, baking meatballs is significantly healthier than frying as it uses no additional oil, reducing the overall fat and calorie content.
Absolutely. You can prepare and shape the meatballs up to 24 hours in advance and store them covered in the fridge. Bake them just before serving.
Tough meatballs are usually caused by overmixing the meat. Mix the ingredients until just combined for a tender result.
