Baked Italian Meatballs

My 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)


  • 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)


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


13 Comments Add yours

  1. chefchewie says:

    Reblogged this on Pinch Purrfect and commented:

    Reblogged to showcase our improved photography. Just made these last night — still as good as ever!


    1. Santi4524 says:

      What ?


      1. chefchewie says:

        Hi Santi – not sure of your question. I re-blogged my original recipe b/c we got a new camera and have been taking better photos. I also have moved to You can check out the meatballs there at:


  2. Ted Luoma says:

    Looks like an interesting meatball. I love meatballs.


    1. chefchewie says:

      Thank you! I l hope you get a chance to try it out. Thank you for stopping by my blog. Your blog looks great- I think I might need to try those Cacoa Nib Muffins and your pinto beans ASAP


      1. Ted Luoma says:

        Thank you. I especially like the pinto beans. They will not disappoint.


  3. Michele Santiago says:

    Your recipe sounds wonderful, Panda- a little different from mine, but I am flattered that you were inspired by your mom and your fond memories of my meatballs. This I will definitely try! And Nevin, so glad you are the photographer for this blog- just looking at all these pictures of food whets my appetite every time!!

    Liked by 1 person

  4. lizjones090 says:

    Lol at nevins rating. Mary used to buy some awesome hawianean meatballs from Costco, I’ll try to find what was in them if yu wanna do flava flav / add your own style to a new type!

    Liked by 1 person

    1. chefchewie says:

      Definitely! You know I’m all about that flava flav! :-D


  5. Nice work. I love a good meatball, especially when there’s cheese in it. I chuck a few currants and pinenuts in there too… Worth a try :)

    Liked by 1 person

    1. chefchewie says:

      You know, I have seen other recipes call for those ingredients to make a more authentic “Sicilian style” meatball, but I have never tried it myself. I think I will give it a shot!!



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