Meatballs Italienne
Savory Italian-style meatballs with Parmesan cheese, seasoned with garlic and Worcestershire sauce, baked to perfection, then simmered in rich spaghetti sauce—perfect for hearty family dinners.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine beaten egg, milk, chopped onions, Worcestershire sauce, garlic salt, and ground black pepper.
- Add ground beef, oats, and Parmesan cheese, mixing well.
- Shape the mixture into 1 3/4-inch meatballs (about 2 tablespoons each).
- Place meatballs in a shallow baking pan.
- Bake for 20 minutes or until no longer pink in the center, turning balls over after 10 minutes.
- Drain meatballs on absorbent paper.
- Add meatballs to heated spaghetti sauce.
- Serve over cooked spaghetti.
Tips & Substitutions
For extra flavor, consider adding fresh herbs like parsley or oregano to the meatball mixture. If you prefer a leaner option, ground turkey or chicken can be substituted for the beef. For a gluten-free version, use gluten-free oats instead of quick oats. Ensure to mix the ingredients gently to keep the meatballs tender.
Serving Suggestions
Serve the meatballs over a bed of cooked spaghetti for a classic Italian meal. A side of garlic bread and a fresh green salad complements the dish nicely. For a twist, try pairing the meatballs with 'Momma Loebbaka'S Spaghetti' for a delightful family dinner. A sprinkle of extra Parmesan on top adds a delicious finishing touch.
Storage & Reheating
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish with a bit of spaghetti sauce to keep them moist, and heat on medium power for 2-3 minutes or until warmed through. They can also be reheated in the oven at 350°F for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Meatballs Italienne contains roughly 662 calories, with 13g protein, 100g carbohydrates, and 24g fat. It is an excellent source of iron (35% of the Daily Value), protein (26% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs before cooking?
Yes, you can freeze the uncooked meatballs. Simply shape them and place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be stored for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the cooking time.
What's the best way to ensure meatballs are tender?
To keep the meatballs tender, avoid overmixing the meat and other ingredients. Adding oats helps absorb moisture, making them softer. Additionally, baking them instead of frying can help maintain their shape while keeping them juicy.
Can I use other types of meat for this recipe?
Absolutely! This recipe is versatile, and you can use ground turkey, chicken, or even pork. Each will offer a slightly different flavor profile, so feel free to experiment based on your preferences or dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).