Meatball Sub with Shredded Parmesan Cheese and chips on white plate
Print Recipe
5 from 2 votes

Italian Meatballs

Baked meatballs with Parmesan cheese are perfect for simmering in sauce or eating fresh from the oven.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Beef, Main Dish
Cuisine: Italian
Servings: 10
Calories: 172kcal
Author: Beth Mueller

Equipment

Ingredients

  • 2 pounds lean Ground Beef
  • 4 eggs lightly beaten
  • 2 teaspoons dried Basil
  • 1 teaspoon Garlic Salt
  • ¼ cup grated Parmesan Cheese
  • ¼ to ½ cup dried Italian Style Bread Crumbs
  • Baking spray for the baking sheet if baking
  • Oil for frying if cooking in a skillet

Instructions

  • Preheat oven to 375°F if baking.
  • Place ground beef and eggs in a large bowl. Mix to combine.
  • Sprinkle basil, garlic salt, and grated cheese over meat mixture. Mix with your hands just until combined. Try not to overwork the meat mixture.
  • Sprinkle about ¼ cup of the bread crumbs over the mixture and gently work them in. If the mixture still seems too wet, add more bread crumbs a little at a time and work them in.
  • Form mixture into meatballs of whatever size you prefer.
  • Spray a baking sheet, with sides, with baking spray. Place meatballs on sheet and place in preheated oven. Bake until meatballs are browned. 20 to 30 minutes.
  • Alternate cooking directions: Preheat skillet over medium-high heat and add enough cooking oil to lightly coat the skillet. Place meatballs in preheated skillet. Turn meatballs to brown all sides.

Notes

These can be made gluten-free by substituting bread crumbs with rice Chex that have been run through the food processor.

Nutrition

Serving: 3Meatballs | Calories: 172kcal | Carbohydrates: 2g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 396mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Calcium: 56mg | Iron: 3mg