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Easy Baked Meatballs

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★★★★★

5 from 1 review

SODIUM COUNT: 87 per serving; 522 mg in the entire recipe

Ingredients

Scale
  • 1 1/2 pounds lean ground beef*
  • 1 small onion ((finely chopped))
  • 1 large egg
  • 1/3 cup plain panko bread crumbs
  • Black pepper ((to taste))

Instructions

  1. Preheat the oven to 350°F. Prepare a baking sheet by spraying it with cooking spray.
  2. Combine all the ingredients in a mixing bowl, using your hands to thoroughly combine all the ingredients.
  3. Shape the meatballs into 30 1-ounce meatballs. Each meatball will be roughly golf ball sized. If you wet your hands the meat is less likely to stick to your hands. Place the meatballs on the baking sheet, spacing them evenly.
  4. Bake the meatballs in the preheated oven for 10-15 minutes, or until cooked through.
  5. Serve the meatballs immediately or freeze them for use later. They are great on their own, but also work in marinara sauce or your favorite gravy.

Notes

NUTRITIONAL INFORMATION

Per serving (Yield: 6 servings, 5 meatballs each): Sodium: 87.1 mg, Calories: 187.3, Total Fat: 6.7 g, Saturated Fat: 2.9 g, Cholesterol: 99.5 mg, Carbohydrates: 6.1 g, Fiber: 0.5 g, Sugar: 1.1 g, Protein: 24.2 g.

Per meatball (30 meatballs total): Sodium: 17.4 mg, Calories: 37.5, Total Fat: 1.3 g, Saturated Fat: 0.6 g, Cholesterol: 19.9 mg, Carbohydrates: 1.2 g, Fiber: 0.1 g, Sugar: 0.2 g, Protein: 4.8 g.

* For nutritional information I used 95/5 lean ground beef. If you use a higher fat beef, the meatballs will have higher calorie and fat content, but the sodium should not change too much.

Nutrition

Find it online: https://www.sodiumoptional.com/baked-meatballs/