MEATBALLS

Italian Herb Baked Meatballs
make 15 (2 tablespoon) meatballs


1 pound lean ground beef (I used 88%)

½ cup Italian breadcrumbs

¼ cup fresh grated Parmesan cheese

2 garlic cloves, pressed (or minced)

½ small onion, grated (or minced)

2 tablespoons marinara

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 large egg, lightly beaten

Preheat oven to 375°. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.