Oven Baked Meatballs
The best homemade meatballs to serve on top of spaghetti, in a meatball sub sandwich, or on their own. These meatballs will hit the spot for your next meal with full of hearty flavor in every bite.
Servings: 36 meatballs
Calories: 110kcal
Ingredients
- 2 pounds lean ground beef
- 1 large egg
- ½ cup Italian breadcrumbs
- ¼ cup milk
- 2 cloves minced garlic
- ½ cup shredded Parmesan cheese
- ¼ cup white onion diced
- 28g package dry Ranch seasoning mix
Instructions
- Preheat oven to 425F.
- Line two baking sheets with parchment paper.
- In a large bowl, stir together all ingredients until well mixed.
- Using a 1.5 tablespoon size cookie scoop, scoop mixture into balls using hands to pack them tightly into ball shapes.
- Space them about an inch apart on parchment lined cookie sheets.
- Bake in oven for 10 minutes then remove from oven and turn each meatball over. Place tray back in oven and bake for an additional 10 minutes.
Notes
Store leftovers in a sealed food storage container in the fridge for 4-5 days.
Nutrition
Calories: 110kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1697mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg