Baked Beef Meatballs with Parmesan and Onion
Thirty-two small oven-cooked beef meatballs seasoned with Parmesan and fresh herbs, served in four portions with marinara.
Ingredients
Meatballs and Sauce
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese finely grated
- 1/4 cup fresh parsley chopped
- 1/4 cup onion finely chopped
- 1 clove garlic minced
- 1 large egg
- Salt and pepper to taste
- 1 cup marinara sauce for serving
Instructions
Shape and Bake
- Preheat oven to 375°F and line a large rimmed sheet with parchment. Mix egg, breadcrumbs, Parmesan, parsley, onion, garlic, and salt and pepper to taste.
- Gently fold in ground beef and divide into 32 equal pieces. Roll into small meatballs, about 1–1 1/4 inches, and arrange apart on the sheet.
- Bake at 375°F for 20–25 minutes until set and lightly browned, with several centers at 160°F. Begin checking small pieces after 15 minutes.
- During baking, heat marinara over low heat for 5–10 minutes until gently simmering, stirring occasionally.
- Serve 8 meatballs and 1/4 cup warm marinara per person, making 4 portions.
Notes
- Chill meatballs and sauce within 2 hours; keep for 3–4 days.
- Reheat stored meatballs to 165°F before serving.
- Freeze in meal-size portions for up to 2 months.