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Nutrition Facts
Serving Size 1 (155g) Recipe makes 6 servings The following items or measurements are not included below: low sodium salt
Calories 264
Calories from Fat 119		(45%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.7g
Cholesterol 77mg		25%
Sodium 370mg		15%
Potassium 452mg		12%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 0.9g	3%
	Sugars 1.1g
Protein 26.1g		52%
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Baked Italian Meatballs

Recipe #84957 | 35 min | 15 min prep | add private note

⁽⁵⁹⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Feb 24, 2004

These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.

SERVES 6 , 30 meatballs (change servings and units)

Ingredients

1 1/2 lbs lean ground beef
1/4 cup parmesan cheese, shredded
1/2 cup Italian seasoned breadcrumbs
1/3 cup fresh parsley, chopped (a must - dried will not do in this)
1/4 cup unseasoned tomato sauce
1 teaspoon mustard powder
3/4 teaspoon dried Italian seasoning
1/4 teaspoon low sodium salt, to taste
1/4 teaspoon crushed red pepper flakes, to taste
2 cloves garlic, minced,more to taste

Directions

1
Preheat oven to 400 F.
2
Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
3
Combine all ingredients well.
4
Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
5
Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
6
Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.

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Featured Reviews for This Recipe

From: Sally O'mally

On Apr 18, 2009

Awesome! I have my go to meatball recipe. Next time, I'll double or triple it and freeze the extra.

2 people found this review helpful

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From: MaddieLC

On Mar 23, 2009

Not the best meatballs I've made, but they were good.

1 person found this review helpful

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From: ~*~Gold Medal Flower~*~

On Sep 7, 2004

Wonderful meatballs! For years I've been frying my Italian meatballs, and thanks to this recipe, never again! I followed recipe as written, but I didn't line the bottom of the broiler pan with foil, just sprayed it with nonstick spray. The top of the pan I covered with the new nonstick foil,(love that stuff) and cut slits where they were in the rack with an already dull knife. Hardly any clean up! Thanks so much, the whole family loved these!

9 people found this review helpful

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From: Helen Marsden

On Mar 7, 2004

I didn't have any parsley on hand, so we went without that, but no one missed it and all the family loved this simple, scrumptious meal. A definite regular on the family menu from now on.

7 people found this review helpful

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