Baked Italian Herb and Parmesan Meatballs

Name: Baked Italian Herb and Parmesan Meatballs
Cuisine: Indonesian
Ingredients: 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 or another sauce of your choice

Recipe adapted from and with thanks to The Slow Roasted Italian

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Baked Italian Herb and Parmesan Meatballs

Foto: Barefeet In The Kitchen

Ingredients

4 servings

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 or another sauce of your choice

Steps

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.

💰 Cost Estimate

Total Ingredients Rp 3.792

Per Serving Rp 948/serving

🏠 Save ~Rp 7.584 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
ground beef	2 lbs	-	-
panko or regular breadcrumbs	1 cup	Rp 16.000/kg	Rp 3.792
Parmesan or Pecorino Romano cheese	0.25 cup	-	-
slightly heaped 1/4 cup of your favorite spaghetti sauce	4 cup	-	-
very thinly sliced green onions	3 tablespoons	-	-
finely chopped fresh Italian parsley	2 tablespoons	-	-
finely chopped fresh basil	2 tablespoons	-	-
finely chopped fresh oregano	1 tablespoon	-	-
finely minced garlic chives or an additional garlic clove	1 tablespoon	-	-
garlic clove	1 large	-	-
kosher salt	1 teaspoon	-	-
freshly ground black pepper	0.5 teaspoon	-	-
eggs	2	-	-
minute marinara or another sauce of your choice	5	-	-