The best quick & easy authentic Italian meatball recipe, made healthy with beef, Italian breadcrumbs, and seasonings and baked in the oven. Serve with your favorite spaghetti sauce.
Whisk together the bread crumbs and milk until the mixture is like a slurry.
Combine the beef with the egg, Parmesan, salt, pepper, garlic, parsley, and bread crumb mixture in a large bowl until well blended.
Use a small scoop to form 18 golf ball size meatballs. Place meatballs on a baking sheet with a rim around the edge (to catch any fluid that comes out during baking).
Bake the meatballs for 25 minutes or until the centers are no longer pink.
Arrange meatballs on a plate, pour ½ cup of sauce overtop, and sprinkle with mozzarella cheese.
Notes
For my bariatric serving, I ate 5 meatballs with ½ cup low sugar sauce and ½ ounce of mozzarella cheese. I also had cauliflower on the side.If you use a small scoop as I have recommended, the meatballs will be about 1 oz each. We ate them with Portobello, Kale, and Sausage spaghetti sauce and cauliflower on the side, but I think they would even better with spaghetti or zucchini noodles (made with a spiralizer).I also recommend you bake the meatballs on a baking sheet with a rim, to catch any juices that come out of the beef during cooking.