Baked Italian Meatballs

4.3 of 5 (3)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 39.7
  • Total Fat: 2.8 g
  • Cholesterol: 13.5 mg
  • Sodium: 35.4 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Baked Italian Meatballs calories by ingredient
Report Inappropriate Recipe

Submitted by:


Full of flavor they make any plain sauce taste homemade in an Italian kitchen. Small so easy to maintain calories and FREEZE well for months. Defrost by placing in hot sauce. Full of flavor they make any plain sauce taste homemade in an Italian kitchen. Small so easy to maintain calories and FREEZE well for months. Defrost by placing in hot sauce.
Number of Servings: 60


    1/2 lb ground beef
    1/2 lb ground pork
    1/2 lb ground lamb
    1 large egg, beaten
    1/2 cup Italian seasoned breadcrumbs
    1/4 cup parmesan cheese, shredded
    ( I used 1 oz parmesan + 1 oz romano )
    1/4 cup fresh flat-leafed parsley, chopped (dried doesn't work)
    1/4 cup tomato sauce
    2 cloves garlic, minced
    1/2 medium onion, grated
    1 teaspoon mustard powder
    3/4 teaspoon dried Italian seasoning
    1/4 teaspoon crushed red pepper flakes

    I couldn't find - so didn't add the nutritional info for the dried seasonings.


Preheat oven to 400 degrees F
Spray a broiler pan with rack wth nonstick spray
( I use cookie cooling racks over a jelly roll pan)

Combine all ingredients in a large bowl
Using your hands mix well but try to not over work or squeeze so the meat will not get tough.
Form into approximately 50-60 balls about 1 1/4" diameter. I use a regular tablespoon to scoop and then just roll in my palm.

Bake for 15 - 20 minutes until the meatballs are just turning brown on all sides but not yet crusty.

Add these to your favorite sauce, serve over pasta, put in a hogie roll or place in freezer bag and store for up to 6 months.

Since I usually fnd the meats in 1 lb packages I always double the recipe and freeze all but one meal worth of meatballs. You can put them in one bag and just take out what you need for each meal as are already baked they don't stick..

Number of Servings: 60

Recipe submitted by SparkPeople user COLLINSLG.

Rate This Recipe

Member Ratings For This Recipe

  • Yummy!! Only had lean hamburger on hand but they were delicious. I added an eggplant, after cooking it in the microwave and mashing it in a food processor. A good way to sneak in veggies and makes the meat moist. Thanks! - 5/30/12

    Was this review helpful?   yes  No
  • Delicious! Unfortunately did not have flat leaf so had to use dried parsley, I'm sure the original recipe must be worth another star. Thank you for this. - 10/15/08

    Was this review helpful?   yes  No
  • Excellent! I used ground turkey and 93% lean hamburger, as I did not have pork or lamb, but they were great. Couldn't find my meatballer, so I wound up making big meatballs (2" diameter) cooking them five to seven minutes longer. - 10/6/08

    Reply from COLLINSLG (10/7/08)
    Thank you for the kind words. I'll need to try your idea of turkey. I don't have a meatballer so I just use a scant teaspoon (like on the table) and roll in my palm. Quick easy and makes so many that we can eat 4-6 times off of one recipe. Glad you enjoyed.

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.