Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Olive oil for browning
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef, bread crumbs, Parmesan, egg, garlic, onion powder, parsley, salt, and pepper. Mix thoroughly until well combined.
- Shape the mixture into 1 to 1.5-inch meatballs using your hands or a cookie scoop. Place on a parchment-lined baking sheet.
- Optionally, brown the meatballs in a skillet with olive oil over medium heat until golden, or bake in the oven for 15-20 minutes for juiciness.
- Meanwhile, prepare the sauce by mixing beef broth, Worcestershire sauce, and tomato paste in a large skillet. Bring to a simmer, then add the cooked meatballs and cook for an additional 10 minutes to enhance flavor.
- Transfer the meatballs and sauce to a serving platter. Garnish with chopped parsley if desired. Serve hot over mashed potatoes, pasta, or rice.
Notes
- For gluten-free options, substitute bread crumbs with almond flour or gluten-free bread crumbs.
- Can be baked or browned in a skillet depending on preference.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Simmering
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free bread crumbs)
Nutrition
- Serving Size: 4 meatballs
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
