Baked Italian Meatballs

These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.

• Ready In: 35 mins
• Serves: 6
• Yields: 30 meatballs

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1⁄4 cup parmesan cheese, shredded
• 1⁄2 cup  Italian seasoned breadcrumbs
• 1⁄3 cup fresh parsley, chopped (a must - dried will not do in this)
• 1⁄4 cup  unseasoned tomato sauce
• 1  teaspoon mustard powder
• 3⁄4 teaspoon  dried Italian seasoning
• 1⁄4 teaspoon low sodium salt, to taste
• 1⁄4 teaspoon crushed red pepper flakes, to taste
• 2  cloves garlic, minced,more to taste

Directions

1. Preheat oven to 400 F.
2. Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
3. Combine all ingredients well.
4. Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
5. Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
6. Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.