Make these yummy meatballs ahead and bake right before serving!
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1 pound lean ground beef
1/3 cup finely chopped onion
1 cup Italian bread crumbs
1 large Land O Lakes® Egg
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.
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How Many in a serving
Hi Sannda, this recipe makes 26 meatballs, so there are about 4 meatballs to a serving. Hope this helps!
Whether you make your own or get them from the frozen foods aisle, meatballs are convenient, versatile, and at home in nearly every cuisine.
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