Easy Homemade Baked Meatballs

Kate requested spaghetti and meatballs for dinner and I thought it was a great idea because I hadn’t made homemade meatballs in a while! She is a foodie and cares about what I make for dinner! Ha! I don’t have a go-to meatball recipe, so I started perusing Pinterest for some ideas. After looking at about five different recipes, I decided to just combine a little of each recipe and throw some ingredients into a bowl. Lo and behold, we all LOVED this combo! So, I jotted down what I used to share with all of you. I hope you enjoy this easy homemade baked meatball recipe!

This is an easy dinner to make because your oven does the cooking! Simply add ingredients into a bowl, mix, scoop out onto a cookie sheet, and bake. When finished baking, add to your favorite marinara and add atop spaghetti noodles! So easy!

Homemade Baked Meatballs

Ingredients:

• 1 lb. ground beef or ground turkey (I used 85/15)
• 2 eggs
• 3/4 cup Italian breadcrumbs
• 3/4 cup cold water
• 3 garlic cloves (finely chopped)
• 1/2 cup parmesan cheese
• 1/2 teaspoon parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Preheat over to 425 degrees.
2. Combine all above ingredients into a bowl and mix well.
3. Line a large baking sheet with parchment paper and spray lightly with cooking spray.
4. Scoop out meatball mixture and place onto cookie sheet. Tip: I use a melon baller/ice cream scoop to keep the size of the meatballs uniform (they cook evenly this way).
5. Bake for 25-30 minutes.
6. Add to your favorite marinara sauce and enjoy!

This recipe made 24 meatballs and we had enough left over for Steve to take some to work for lunch! You can certainly use this meatballs without the pasta, or put them in a meatball sub. Or add BBQ sauce or any other condiments you like. This is truly a 30 minute meal!

I love this easy homemade baked meatball recipe for families with kids, because who doesn’t love spaghetti and meatballs?! Also, a side note…I definitely am a semi-homemade kind of cook, which means our marinara came straight from a jar! XO