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.
Whether you make your own or get them from the frozen foods aisle, meatballs are convenient, versatile, and at home in nearly every cuisine.