1 pound lean ground beef
1/3 cup finely chopped onion
1 cup Italian bread crumbs
3 tablespoons ketchup
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
6 (3/4-ounce) slices hot pepper cheese, finely chopped
1 1/2 cups prepared marinara or pasta sauce, heated
Spray 13x9-inch baking pan with no-stick cooking spray; set aside.
Combine all meatball ingredients except 1/2 cup bread crumbs and cheese in bowl; mix well. Stir in cheese. Shape tablespoonfuls of mixture into 24 (1 1/4-inch) meatballs. Place remaining 1/2 cup breadcrumbs in shallow dish. Roll meatballs in bread crumbs to coat; place into prepared pan. Cover; refrigerate 1 hour or overnight.
Heat oven to 375°F.
Bake meatballs 18-20 minutes or until internal temperature reaches at least 160°F and meat is no longer pink in center. Serve immediately with warm marinara sauce.
- Refrigerating meatballs helps prevent cheese from melting during baking.
- Insert frilled toothpicks into each meatball. Arrange on platter with bowl of warm marinara sauce in center.