For extra flavor, try adding a tablespoon of grated Parmesan cheese to the meatball mixture. To keep the meatballs moist, don't overwork the meat when mixing the ingredients. These meatballs can be made ahead and stored in the refrigerator for up to 24 hours before baking. For a richer flavor, brown the meatballs in a skillet with olive oil before baking.
Bren's Italian Meatballs
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING5 People
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VIEWS85
These oven-baked meatballs are incredibly tender and flavorful, making them an ideal complement to your favorite tomato sauce. Enhanced with pecorino romano and a hint of red pepper flakes, they're a delightful addition to any pasta dish or a perfect appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol103 mg
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Fiber0 g
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Protein22 g
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Saturated Fat7 g
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Sodium226 mg
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Sugar0 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View 10 mins In a bowl, gently combine the bread crumbs, Romano cheese, egg, minced garlic, fresh parsley, black pepper, and red pepper flakes. Add the ground beef and mix lightly with your hands until just combined – avoid overmixing to keep the meatballs tender. (10 minutes)
03 Step
Recipe View 10 mins Shape the mixture into meatballs approximately 1 1/4 inches in diameter. Place them evenly spaced on the prepared baking sheet. (10 minutes)
04 Step
Recipe View 15 mins Bake in the preheated oven for 10 minutes, then turn the meatballs over. Continue baking until they are no longer pink in the center and the internal temperature reaches at least 160 degrees F (70 degrees C), about 5 minutes more. (15 minutes)
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Rae Douglas
Jun 7, 2025I added a little bit of oregano and it was a game changer!
Melvina Steuberkris
Jun 3, 2025I halved the recipe and it worked out great for a smaller portion. Will definitely make again!
Conrad Ankunding
Jan 11, 2025These were so easy to make and tasted amazing! My family loved them.
Cordia Reilly
Aug 13, 2024Great recipe! I've made these several times, and they always come out perfect.