Ingredients:
1 pound (450g) ground beef (80% lean)
1 large egg
½ cup breadcrumbs (Italian-style or plain)
¼ cup grated Parmesan cheese
2 tablespoons milk or water
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon onion powder (optional)
¼ teaspoon red pepper flakes (optional, for a hint of heat)
Olive oil, for greasing the baking sheet
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, milk or water, minced garlic, chopped parsley, salt, black pepper, dried oregano, dried basil, onion powder (if using), and red pepper flakes (if using).
Mix the ingredients gently with your hands until just combined. Avoid overmixing to ensure tender meatballs.
Shape the Meatballs:
Using your hands or a cookie scoop, form the mixture into 1½-inch (approximately golf ball-sized) meatballs.
Place the meatballs evenly spaced on the prepared baking sheet.
Bake the Meatballs:
Place the baking sheet in the preheated oven.
Bake for 15 to 18 minutes, or until the meatballs are browned and cooked through, reaching an internal temperature of 160°F (71°C).
For a crispier exterior, you can broil the meatballs for an additional 2 minutes at the end of baking.
Serve:
Remove the meatballs from the oven and let them rest for a few minutes.
Serve warm with your favorite marinara sauce, over pasta, in sandwiches, or as an appetizer.
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Kcal: 60 per meatball
Servings: 20 meatballs
