Total Time
50mins
Prep 25 mins
Cook 25 mins

Some recipes fry meatballs for extra flavor and firm texture, however you can retain plenty of flavor and texture by baking them at a high temperature. "Juicy, aromatic, packed with flavor homemade Italian meatballs." You can cook these meatballs ahead and then freeze them on a baking sheet. When frozen remove and store in a freezer bag. Submitted to www.recipezaar.com on Feb. 22, 2010.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Stir together all ingredients (except the ground meat & 1 cup of beef broth for baking) in a large mixing bowl.
  3. Add the ground chuck and mix together thoroughly.
  4. Coat a baking sheet with nonstick spray.
  5. Shape the meat mixture into balls about 2" in diameter and place on baking sheet spaced so as they aren't touching.
  6. Cover bottom of baking sheet with the 1 cup of beef broth.
  7. Bake for 25 minutes or until the meatballs are just cooked through.
  8. Reserve pan juices for your favorite sauce.
Most Helpful

5 5

These were great meatballs! I used extra lean ground beef and accidentally used 2 Tbsp instead of 2 tsp of basil. It tasted great though! I mixed the liquid from the cooked meatballs with a can of mushroom soup for sauce. Served on linguine. Made for New Kids on the Block tag. Thanks Papa D! :)

5 5

I made these and completely enjoyed them! Nice flavor. We used them in marinara over spaghetti, but I think they would be amazing in swedish meatballs with that creamy gravy or even with a nice sweet and sour sauce with rice. Next time for sure! Made in Memory of Papa D 2012.

5 5

Made the full batch (half I froze) and the other half I used and made a gravy like Nif with cream of mushroom soup and served it over noodles (delicious) and a green salad. Made for in memery of PapaD 2012.