Baked Italian Beef Meatballs
Lean ground beef meatballs baked with parmesan, garlic, and Italian herbs, make once and enjoy over the week from fridge or freezer for a classic Italian bite.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C and line a baking tray with parchment, brush lightly with olive oil. Combine 400g ground beef, 20g parmesan, 1 egg white, 1 tbsp + 1 tsp tomato paste, 1 tbsp + 1 tsp parsley, 2 tsp fresh basil, 2 grated garlic cloves, 0.5 tbsp oregano, 0.5 tbsp dried basil, 0.25 tsp onion powder, 0.5 tsp salt, 0.25 tsp pepper, 0.25 tsp chili flakes. Mix gently by hand until just combined.
Bake
Scoop mixture into 12 even meatballs, roughly 38g each, and space on the prepared tray. Bake at 200°C for 20–22 minutes, rotating tray once halfway, until golden and internal temperature reaches 71°C. Cool fully on the tray.
Plate
Portion 6 meatballs into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days. To reheat from fridge, warm at 180°C for 6 minutes; from frozen, 12–15 minutes. Serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.