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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
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 mediterranean_american recipe takes 35 minutes to prepare and yields 4 servings. At 288.22 calories per serving with 28.28g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Bake until golden brown
Rest and serve
To make this recipe gluten-free, substitute the panko breadcrumbs with certified gluten-free breadcrumbs or crushed pork rinds.
For a dairy-free version, simply omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Boost the protein by using extra-lean ground beef (93/7) or substitute with lean ground turkey or ground chicken.
Make mini meatballs by rolling them into 1-inch balls and reducing the baking time to 12-15 minutes. Serve with a mild tomato sauce for dipping.
Lean ground beef is a fantastic source of high-quality protein, which is essential for muscle growth, repair, and overall body function.
Baking the meatballs instead of frying them significantly reduces the overall fat content, making this a heart-healthier option.
Beef is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Using fresh herbs, garlic, and onion provides a depth of flavor without relying on excess salt or processed seasonings.
Yes, baked meatballs are generally healthier than fried ones because they absorb less fat during cooking. Using lean ground beef and plenty of herbs for flavor makes them a nutritious choice.
A serving of four meatballs has approximately 220-260 calories, depending on the leanness of the beef and the amount of cheese used.
Absolutely. You can prepare and roll the meatballs, then cover and refrigerate them for up to 24 hours before baking. You can also freeze the unbaked meatballs for up to 3 months.
Yes, this recipe works wonderfully with ground turkey, chicken, pork, or even a mix of meats like beef and pork for extra flavor.
The most common reason for tough meatballs is overworking the meat mixture. Mix the ingredients gently with your hands only until they are just combined.
