Easy Baked Meatballs

Servings 36 meatballs (3 dozen)

Ingredients

For the Easy Baked Meatballs:

• 1 pound ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 and 1/2 teaspoons Italian seasoning
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (less if you prefer, but meat loves salt)
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup breadcrumbs
• 1/2 cup lukewarm water

Instructions 

1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
2. In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t over mix here or it’ll make the meatballs dense. The mixture should be very moist but still hold its shape when rolled into meatballs.
3. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 
4. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they’re cooked though.
5. While the meatballs bake, make your sauce!

Two Sauce Options (Choose One) – Easy Marinara or Mushroom Gravy

For the Easy Marinara Sauce: 

• 3 tablespoons olive oil
• 2 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes optional
• 1 28-ounce can crushed tomatoes
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 and 1/2 teaspoons Italian seasoning
• Extra Parmesan cheese, for serving

Easy Marinara Sauce Instructions: 

• Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
• When meatballs are done cooking, add them to the sauce, stir to coat, and serve!

For mushroom gravy:

• 2 tablespoons olive oil
• 6 oz (170g) mushrooms sliced, Note 3
• 2 garlic cloves pressed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups (700ml) beef stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons chopped parsley if desired 

Mushroom Gravy Instructions 

To make the gravy:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Arrange the meatballs in one layer and brown on all sides, turning each meatball using a kitchen tong. (Note: Meatballs don’t need to be cooked all the way, we’re just browning for now.) Remove onto a clean plate.
• Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms along with garlic. Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove onto a plate.
• In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (That’s how we make roux to thicken the gravy. If you don’t cook the roux long enough, you will taste raw flour in your gravy, so don’t rush this step.)
• Slowly pour in the stock and Worcestershire sauce and bring it to a boil, whisking frequently.
• Add browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock to thin it out.
• Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.