Homemade Italian Meatballs
Prep time
Cook time
Total time
Freezer ready, baked Italian Meatballs that have a golden top, moist middle and full of Italian seasoning. Perfect for pasta, meatball subs, appetizer or on pizza!
Serves: 12 meatballs
  • 1 pound ground beef
  • ¼ cup finely grated Parmesan Cheese
  • 1 whole egg
  • 2 tbsp, onion, finely diced
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ¼ tsp. red pepper flakes
  • ½ cup bread crumbs, divided (I used one hot dog bun, baked it until golden, than pulsed it in a food processor to make crumbs)
  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine ground beef, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs. Using your hands, mix all ingredients until well combined.
  3. In a shallow dish add remaining ¼ cup of the bread crumbs.
  4. Using a food scale, weigh meatball mixture to 1.5-ounce portions, about the size of a golf ball. Roll into a ball and than roll into the bread crumbs. Place each meatball into a mini muffin pan tin.
  5. Bake for 20 - 25 minutes or until golden and cooked through.
  6. Let them cool, Use immediately or freeze for future use.
Calories per meatball: 71, Fat: 2.6, Cholesterol: 35, Sodium: 185, Potassium: 9.3, Carbs: 2, Fiber: .01, Sugar: .03, Protein: 9.7
Nutrition Information
Serving size: 1 meatball
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/05/29/homemade-meatballs-freezer-baking-and-giveaway/