These meatballs are delicious and moist, kinda like little balls of meatloaf. I serve them covered with a jar or two of my favorite all-natural red sauce. They store well in the refrigerator or can be frozen. I have doubled the recipe here because they go fast and are great leftovers. Try them over pasta or on some nice crusty bread or a hero bun covered with melted mozzarella cheese for a meatball sandwich .
The recipe I’ve included here uses beef. As you know by now, I love ground turkey and it can be substituted for the beef in this recipe with delicious results. The pictures of the uncooked meatballs and the spaghetti dish at the end of this post are actually turkey.
- 2 pounds of ground round (or ground turkey, 93% Lean)
- 1 teaspoon Kosher salt
- 1 medium onion, diced
- 1 teaspoon garlic salt
- 1 Tablespoon Italian seasoning blend
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons crushed red pepper flakes
- 3 Tablespoons Worcestershire Sauce
- ⅔ cups skim milk (plus 1-2 Tablespoons if needed)
- ½ cup grated Parmesan cheese
- 1 cup whole wheat Panko breadcrumbs
- Preheat oven to 400 degrees F.
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended. If needed, add a little additional milk until they are moist enough to fully mix.
- I use the two best kitchen tools invented to mix the ingredients, my hands. So take off those rings and dig in!
- Form into approximately 1½ inch meatballs, and place onto a baking sheets lined with parchment paper.
- Bake in the preheated oven for 20 minutes until no longer pink in the center.