1/4cupParmesan or Pecorino Romano cheesefinely grated
slightly heaped 1/4 cup of your favorite spaghetti sauceI used this 5 Minute Basil Marinara Sauce
3tablespoonsvery thinly sliced green onions
2tablespoonsfinely chopped fresh Italian parsley
2tablespoonsfinely chopped fresh basil
1tablespoonfinely chopped fresh oregano
1tablespoonfinely minced garlic chives or an additional garlic cloveminced
1large garlic cloveminced
1/2teaspoonfreshly ground black pepper
5minute marinara or another sauce of your choice
Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside.
Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.
Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for larger ones) place the meatballs on the baking sheet. Round with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays.
Bake the small meatballs for 15-16 minutes, larger ones for 20-25 minutes depending on size. Remove from the oven and place into spaghetti sauce to simmer until ready to eat. Enjoy!
FREEZER MEAL: Let the meatballs cool completely and then transfer to a freezer safe container or large ziploc bag. Cover with sauce and freeze until ready to use. Thaw in the refrigerator prior to reheating in the microwave on on the stove-top.
Baked Italian Herb and Parmesan Meatballs https://barefeetinthekitchen.com/baked-italian-herb-and-parmesan/