Tuesday, May 22, 2012

Baked Italian Herb and Parmesan Meatballs

Baked Italian Herb and Parmesan Meatballs recipe by Barefeet In The Kitchen

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
(printable recipe)

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
5 minute marinara sauce or another sauce of your choice

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!

FREEZER MEAL: Let the meatballs cool completely and then transfer to a freezer safe container or large ziploc bag. Cover with sauce and freeze until ready to use. Thaw in the refrigerator prior to reheating in the microwave on on the stove-top.

Baked Italian Herb and Parmesan Meatballs recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Southwest Chicken Salad with Spicy Ranch Dressing

19 comments:

  1. Very nice - great that they're baked - so much leaner that way - they look delicious :)
    Mary x

    ReplyDelete
  2. I love seeing all of the herbs peeking out! I just got the last of mine planted this weekend. This is a great recipe and I like that you baked them:-)

    ReplyDelete
  3. I wish I had your herb problem :)
    The meatballs look and sound so delicious, Mary! Next time call me, I'd gladly come by and help you eat them!!

    ReplyDelete
  4. These look so delicious. I love that you used the herbs!

    ReplyDelete
  5. I could eat the whole bowl of those tasty looking meatballs! YUM.

    ReplyDelete
  6. That's one spicy meatball! Looks delicious. I have to get in the kitchen soon :)

    ReplyDelete
  7. My kids love meatballs and they are comfort food for us too. Looks really delicious Mary!

    ReplyDelete
  8. These look so yummy! Now I have a recipe to use all my herbs in my herb garden!

    ReplyDelete
  9. This was a great use for fresh herbs...Even better you used zucchini too for over your pasta. The meatballs look fabulous. Very delicious, and kid friendly too.

    Velva

    ReplyDelete
  10. There is little in this world that I could eat an entire bowl of. But meatballs are an exception!

    ReplyDelete
  11. I would love these meatballs. I love all the herbs you put in the meatballs.

    ReplyDelete
  12. that's a whole lot of herbs in a meatball. Must be fragrant!

    ReplyDelete
  13. Yum, all those herbs must make these delicious! Mine are working hard at growing, and then I'll have to try these! Also, for some reason I'm not allowed to pin things from your site anymore because it was reported as a source of spam or something...not sure how that happened or if you can change it?? :S

    ReplyDelete
  14. Ok, never mind, I take it back! It was doing that to me a couple days ago when I wanted to pin every recipe on your favorites list, but now it's working fine :) Sorry!

    ReplyDelete
  15. Love cheese in meatballs and these look delish!

    ReplyDelete
  16. Look at those meatballs!! yum!!

    ReplyDelete
  17. Oh they look beautiful! I love the size too. That's about how small I make them for meatball soup.

    ReplyDelete
  18. These meatballs are great using ground pork too.

    ReplyDelete
  19. With all of the fresh herbs in these, I have to try them. They are summer meatballs.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...