Description
Nonna’s Homemade Italian Meatballs are tender, juicy, and packed with classic Italian flavor. Made with a savory blend of ground beef and lamb, aromatic garlic, herbs, and perfectly soaked breadcrumbs, these oven-baked meatballs are a timeless comfort food perfect for pasta nights, sandwiches, or family gatherings.
Ingredients
- 1 lb ground beef
- 1 lb ground lamb
- 1/2–3/4 cup breadcrumbs
- Scant 1/2 cup low-sodium beef broth or milk
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, finely minced
- 2 large eggs
- 4 cloves garlic, pressed or minced
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with foil and lightly coat with non-stick cooking spray.
- In a small bowl, combine breadcrumbs and beef broth (or milk). Stir and let soak for 10–15 minutes until softened.
- Heat olive oil in a skillet over medium-high heat. Add minced onion and cook until softened and translucent. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine ground beef, ground lamb, soaked breadcrumbs, cooked onions, eggs, garlic, salt, pepper, crushed red pepper flakes, Italian seasoning, and Parmesan cheese (if using).
- Gently mix with clean hands until evenly incorporated. Do not overmix.
- Shape mixture into meatballs about 1½ inches in diameter and place evenly spaced on the prepared baking sheet.
- Bake for 15–20 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
- Serve warm with pasta and sauce or use for sandwiches.
Notes
- Ensure all meat and broth used are certified halal.
- Add freshly chopped parsley or basil for brighter flavor.
- Mix in a small amount of ricotta cheese for extra tenderness.
- Use ground chicken or turkey as an alternative option.
- Simmer baked meatballs in marinara sauce for 10–15 minutes before serving for deeper flavor.
- Store in the refrigerator up to 4 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 5 meatballs
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
