Easy Meatballs
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Easy Meatballs
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With just a handful of ingredients, this Easy Meatball Recipe makes the best juicy Italian meatballs. Simply flavored with Italian seasoning and parsley, these meatballs are perfect for meatball subs, spaghetti dinners, and more.
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Ingredients
- 1 pound ground beef
- 1 large egg beaten
- 1/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh Italian flat leaf parsley optional
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
- In a large bowl, combine all ingredients.
- Scoop the meat mixture using a spoon or cookie scoop to form into 1 1/2-inch balls and place on the baking sheet.
- Bake uncovered for 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, to prevent bottoms from browning.
- Serve with spaghetti using our delicious Marinara Sauce.
Nutrition Information
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Serving
4
Calories
396kcal
(20%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
798mg
(33%)
Potassium
403mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
181IU
(4%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 396kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 798mg | 33% |
| Potassium | 403mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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