IMG_2182My mom always made some of the best meatballs growing up and I was constantly looking forward to spaghetti and meatball night! This recipe is very similar to hers with a couple of small changes to make it more my own. Nevin declares this his favorite dish that I have ever made. This is mostly due to the fact that he just loves meatballs an already aggressive amount, but also because they really are delicious. Additionally, these meatballs are baked, instead of fried, making them healthier than your average meatball. I know a lot of recipes cook meatballs in sauce, or fry them first then put them in sauce, but I think most meatballs prepared in that manner develop a boring, kinda mushy texture. By baking these, you get a crispy exterior, but preserve the delicious moist center through the use of onions and cheese. Let me know what you think! 


Servings: 5
Prep Time: 10 minutes
Cook Time: 40 minutes (20 minutes inactive)

Ingredients:

  • 1 lb ground beef (85% lean)
  • 1 egg
  • 1/2 cup Italian Seasoning bread crumbs
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley
  • 1 tbsp Italian Seasoning
  • 1 tsp fresh basil (chopped)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 small onion (chopped) or 1/2 large onion
  • 1/2 cup shredded mozzarella and Parmesan cheese (do about 75% mozzarella, 25% Parmesan)
  • spaghetti
  • favorite pasta sauce (we like Prego Traditional as far as canned sauces go, although Nevin doctors it up a bit)

Directions:

Mix all ingredients together in a large bowl. IMG_2173Roll into balls of whatever size you prefer (I prefer larger meatballs so my serving size and nutrition calculations will be based on meatballs that are about 1 inch in diameter). 1 lb of ground beef generally yields about 15 large meatballs. Place meatballs in a tin foil lined (to make clean up easier) pan (you don’t really need to grease it, but you can if you want by using a tiny amount of PAM) and place in the fridge for about 20 minutes to firm the balls up. IMG_2175Meanwhile, preheat the oven to 375 degrees. After 20 minutes of chilling, bake the meatballs for ~40 minutes until browned and cooked through. IMG_2179Serve over spaghetti with your favorite pasta sauce. Do your best to only eat 3 (this is the tricky part) so that you have enough for lots of leftovers :-).

Nutrition Facts:

Calories: 507; Fat: 16 g; Cholesterol: 101 mg; Sodium: 690 mg; Carbs: 61 g; Sugars: 9 g; Protein: 41 g

** Note: nutrition facts INCLUDE a serving of spaghetti and sauce (calculated using Prego Traditional nutrition facts)


Amanda’s Rating: 9.5/10

Nevin’s Rating: 12/10

Advertisements