Oven Baked Italian Meatballs
Serving size: Approx. 24 small Meatballs
Ingredients
- 1.25 pounds lean ground beef
- 1 tablespoon McCormick Salt-free garlic & herb
- 1 teaspoon Himalayan Pink Sea Salt
- 1/2 teaspoon Pereg ground black pepper
- 2 teaspoons Pereg meatball spice
- 1 teaspoon Pereg oregano
- 2 tablespoons dried chopped chives
- 2 ounces fresh or dried chopped onions
- Or
- One shallot diced
Instructions
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Preheat oven to 400°
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Prep a sheet pan with a cookie baking parchment sheet liner.
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Spray the liner with no stick spray.
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Place all ingredients in a mixing bowl.
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Mix thoroughly.
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Use a small ice cream scoop to scoop balls in your hand.
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Roll into a perfect ball (I run some cold water, use gloves and wet my hands every few scoops which helps form nice round meatballs).
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Place on sheet pan in rows.
- Bake for 18-22 minutes until no longer pink and internal temp reaches 161º
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Remove from oven.
- Let cool or serve immediately.
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Note: I place mine in a bowl lined with paper towel to drain more of the fat off.
Can be used in a variety of dishes like Minestra di Fagioli (Bean Soup) http://www.broadwaykingdom.com/bean-soup/