Italian Meatballs that are juicy, tender, herby, and savory. Made with just four simple ingredients, they can be served as an impressive appetizer or quick and easy dinner.
In a large bowl, combine all of the ingredients. Use your hands or a large wooden spoon to combine the ingredients until everything is evenly distributed. Make sure there are no pockets heavy in breadcrumbs or seasoning.
Once the ingredients are evenly distributed and homogenous, use your hands or a cookie scoop to divide the meat into balls about 2 tablespoons in size.
Place the meatballs on a baking sheet lined with parchment paper. Place the baking sheet in the oven and bake the meatballs for 20 minutes, or until they reach an internal temperature of 160°F.
Serve and enjoy!
Notes
Makes 15-18 meatballs
These meatballs make a great side dish, but they can also be added to spaghetti or potatoes to add some protein.
I found that a little extra Italian seasoning was needed to amplify the flavor of the breadcrumbs.
If you have fresh garlic, you can replace the garlic powder with 2 cloves of freshly minced garlic.
I prefer to use 85/15 or 90/10 ground beef for meatballs, but any fat percentage will work. If you use 80/20 orr 85/15, you will see more shrinkage than in meatballs using 90/10 or 93/7 ground beef.
You can also buy a meatball blend of meat if you can find it, it's beef and pork and sometimes veal. You can also use half ground pork and half ground beef in this recipe.
Store your leftover meatballs in the fridge for up to 5 days in an airtight container. They reheat quickly in the microwave (about 45 seconds).