Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 22-25 meatballs
Ingredients:
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- ¼ cup parmesan cheese
- 1 egg
- ½ small onion, finely chopped (about 1/4 cup when chopped)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ salt (optional)
- 1-2 cups Rao’s pasta sauce
Instructions:
- Preheat the oven to 400 °F.
- In a bowl, whisk the egg.
- To the same bowl, add the breadcrumbs, parmesan cheese, onions, and dry spices. Mix until well combined.
- Add the ground beef to the bowl and mix until fully combined. Avoid over mixing, as it can result in tough meatballs when baked.
- Scoop out tsp-sized portions of the mixture and roll them into small balls. Place the meatballs on a pan lined with parchment paper.
- Bake the meatballs for 20 minutes, flipping them at the 10-minute mark.
- Heat the pasta sauce in a pan. If you prefer, mix the pasta sauce with the pasta separately for a less messy meal for your little one. If you choose to add the meatballs to the sauce, simmer the marinara sauce on low heat and add the meatballs. Allow them to simmer together for a few minutes.
Notes:
- Pair this dish with your favorite pasta, spaghetti squash, or a refreshing green salad.
- Store meatballs in an airtight container in the fridge for 3-4 days. If you freeze them, they can last for 2-3 months.
- In this recipe, I completely omit salt during the cooking process and only add it afterward to taste.
