2TablespoonsChopped fresh Italian Flat leaf parsley
For serving: Marinara sauce and cooked spaghetti noodles
Instructions
Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, mix the beef, egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley using a wooden spoon or with your hands just until combined, being careful not to overmix. Add 1 to 2 Tablespoons water, if needed to keep a wet mixture.
Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet, Place 1 cheese cube in the center of each portion. Using your hands, wrap the meat mixture around the cheese and shape into 1 1/2-inch balls. Return to the baking sheet.
Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center. Use in any recipe that calls for meatballs, like the spaghetti and meatballs in notes.
Notes
Quantity: Makes 24 medium-sized meatballs. Spaghetti and meatballs: To serve these meatballs with spaghetti, simmer meatballs in marinara sauce 10 minutes before spooning over cooked noodles.Substitutes
You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions.
If you'd like to add a little kick, feel free to add in some red pepper flakes in the meat mixture.
Storage: These meatballs can be kept in the fridge up to 1 week in an airtight container.Freeze: Store in a freezer-friendly bag up to 3 months. To avoid having them freeze in a clump, flash freeze them on the baking tray first before transferring them to the bag.