Baked Italian Meatballs Recipe
Our Baked Italian Meatballs are an easy and delicious way to make amazing meatballs! Serve over spaghetti squash for a Whole30/Paleo option or with your favorite noodles!
Ingredients
- 1 ½ pounds ground beef
- ¼ cup almond flour
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 16 ounces marinara sauce
Instructions
- Prep: Preheat oven to 375℉.
- Make Meatballs: In a large bowl, add 1 ½ pounds ground beef, ¼ cup almond flour, 1 egg, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon dried basil, and ½ teaspoon ground black pepper. Mix thoroughly (using your hands is usually the easiest). Take a heaping tablespoon of the ground beef mixture and use your hands to roll it into a meatball. Continue until all the meat is used (you should have around 20 meatballs).
- Bake Meatballs: Place meatballs in a casserole dish, approximately ½ - 1 inch apart. Sprinkle the tops lightly with additional salt and pepper and then pour 16 ounces marinara sauce over them. Move the baking dish to the middle rack of the preheated oven and bake for 25-28 minutes or until cooked through.
- Serve: Enjoy any way you want - we love them with our favorite noodles or spaghetti squash!
Notes
- Whole30/Paleo: check the ingredients on the spaghetti sauce and serve over cooked spaghetti squash or zoodles.
- Storage: meal prep these meatballs ahead of time or store leftovers in an airtight container in the fridge for up to 5 days.
- Nutrition information does not include noodles or spaghetti squash.
Nutrition
Calories: 319kcal | Carbohydrates: 8g | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1247mg | Potassium: 957mg | Fiber: 3g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 6mg
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