Baked Italian Herb and Parmesan MeatballsBarefeet In The Kitchen

Baked Italian Herb and Parmesan Meatballs

These meatballs are packed full of fresh herbs, with just a hint of Parmesan thrown into the mix. The flavor is rich and light at the same time. These are some of the best Italian meatballs I have ever tasted.

I have an abundance of great herbs growing in our garden right now, so I used a heaping 1/4" cup total of finely minced fresh herbs. If you don't have all of these herbs at your fingertips, simply substitute according to what you have in your kitchen. I'm certain these meatballs will be delicious with just about an variation of flavors.

I served these meatballs over Simple Sauteed Zucchini and spaghetti noodles. It was an excellent meal that the entire family enjoyed. My kids were disappointed there were not any leftovers the following day.

Baked Italian Herb and Parmesan Meatballs
recipe adapted from The Slow Roasted Italian

recipe makes (60) 1" meatballs or (30) 1 1/2-2" meatballs

2 lbs ground beef
1 cup panko or regular breadcrumbs
1/4 cup Parmesan or Pecorino Romano cheese, finely grated
slightly heaped 1/4 cup of your favorite spaghetti sauce, I used this 5 Minute Basil Marinara Sauce
3 tablespoons very thinly sliced green onions
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely minced garlic chives or an additional garlic clove, minced
1 large garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside.

Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.

Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for larger ones) place the meatballs on the baking sheet. Round with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays.

Bake the small meatballs for 15-16 minutes, larger ones for 20-25 minutes depending on size. Remove from the oven and place into spaghetti sauce to simmer until ready to eat. Enjoy!