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| Prep Time | 17 minutes |
| Servings |
meatballs
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Ingredients
- 1/2 pound ground pork
- 1/2 pound ground lamb
- 1/2 pound ground chuck
- 1/2 cup finely grated Parmesan
- 1 whole egg
- 1 1/2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 cup bread crumbs
- 1 1/2 tsp dried oregano
Ingredients
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Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the pork, lamb, ground round, cheese, egg, basil, oregano, garlic powder, salt, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Using a scale, weigh meatballs into 1-ounce portions and place on a wire rack set in a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 17 minutes or until cooked through.
Recipe Notes
I changed from 1 1/2 to 1 oz meatballs, because they were kind of big.
Optional - original recipe called for the meatballs to be rolled in 1/4 C bread crumbs, but I don't think it's necessary, so I removed that. But you're welcome to add it back!
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Nutrition Facts
Baked Italian-Style Meatballs
Amount Per Serving
Calories 85
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 25mg
8%
Sodium 202mg
8%
Potassium 31mg
1%
Total Carbohydrates 3g
1%
Dietary Fiber 0.4g
2%
Sugars 0.2g
Protein 7g
14%
Vitamin A
1%
Vitamin C
1%
Calcium
7%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.