I have been making these meatballs for over five years now. They are delicious, healthy, and so easy to make. They also work so well into my meal planning, because I prep everything the night before, so when we get home from work all we need to do is throw them in the oven and make some noodles. If I’m feeling really lazy, or don’t want to do extra dishes, I’ll use these noodles that are ready in 60 seconds, or heat up some premade noodles (either homemade or bought).
These little nuggets are so flavorful that they will satisfy even your pickiest eaters. Both of my boys eat at least one if not two every time I make them. If I ever have leftovers (which isn’t often), I love making a meatball sandwich with them! So yummy!
I hope you and your family enjoy these as much as we do! I think you will :)
Parmesan Meatballs (yields 12-14 meatballs):
Originally posted on DashingDish
1 lb. ground turkey or ground chicken
1 large egg
¼ c. whole wheat bread crumbs
½ c. parmesan cheese (grated)
1 tsp. Dried basil
1 tsp. Dried oregano
½ tsp. Garlic powder
½ tsp. Onion powder
½ tsp. Salt
¼ tsp. Pepper
½ c. spaghetti sauce
½ c. shredded mozarella cheese for topping
Preheat oven to 400 degrees
Line an 8” x 8” pan with tin foil and spray with nonfat cooking spray. This makes for easy clean up!
Put all of the ingredients into a bowl.
Mix ingredients well - but do not over mix. I use my hands to do this to ensure that the spices get distributed.
Roll about 1” sized meatballs and place in pan.
Bake meatballs for 20 minutes and then remove from oven to add additional toppings.
Top with 1 tbs. Spaghetti sauce and sprinkle shredded mozarella cheese on, if desired.
Place meatballs back into the over for 5 to 10 minutes or until the cheese is melted.
Serve over your favorite noodles (zoodles), make a sandwich, or enjoy them on their own!
Pro tip: I always prep these the night before, so whoever gets home can get supper going by preheating the oven and popping them in!