Oven Roasted Meatballs
Cooking meatballs in the oven has never been so easy! Learn how to bake oven roasted meatballs and impress at any occasion!
1/2 cup Contadina® Italian-Style Breadcrumbs
1/2 cup milk
1/2 cup coarsely grated or finely chopped onion
1 egg, lightly beaten
1/4 tsp. each salt and black pepper
1 lb. ground beef (80% lean) or ground turkey thigh meat
Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper.
In a large bowl, combine breadcrumbs and milk; set aside to moisten at least 5 minutes before adding onion, egg, salt and pepper.
Mix meat thoroughly into breadcrumb mixture; roll into 1 1/2-inch balls and arrange on prepared baking sheet, spaced at least 1 inch apart. Bake on middle oven rack 20 to 25 minutes until lightly browned and no longer pink inside (165°F).
For spaghetti & meatballs, simmer cooked meatballs in pasta sauce at least 5 minutes before serving with pasta.
Makes 25 to 30 Meatballs
TIPS:
Recipe can be doubled.
Make Ahead and Freeze: Store cool, cooked meatballs in a zip-top bag in freezer for up to 2 months. To reheat, simmer frozen meatballs in pasta sauce until heated through.