Light Italian Meatballs oven cooked

Light Italian Meatballs oven cooked

By 20/12/2011

I do love meatballs. They always make such a tasty meal.

My only concern is that as they are often pan fried they can be quite heavy. This version is lighter as they are baked with a sprinkle of olive oil. They are also tender, moist and very tasty.

This recipe comes from my mum and if I have to make meatballs I often do them in this way. It is very straightforward, it is quick and it does not make too much mess in my kitchen.. and that's a bonus!

Serve with green salad.

  • Prep Time : 25 minutes
  • Cook Time : 25 minutes
  • Yield : 4

Ingredients

Instructions

Preheat the oven at 200 C or 374 F.

In a food processor, or using a knife chop finely the parsley and the garlic.

Place all the ingredients in a bowl and stir well using your hands. Add 2 tbsp of olive oil and continue mixing incorporating your ingredients well.

ingredients for meatballs

Shape the mixture into small balls and line them up on a baking tray. Smear your tray with olive oil or use a sheet of baking paper.

making meatballs

Sprinkle a tsp of breadcrumbs on each ball and drizzle with olive oil. Cover and seal the tray tightly with tinfoil (this will prevent the meat from getting dry during cooking).

meatballs ready for the oven

Cook for 25 minutes. Serve warm.

Italian meatballs

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

6 Responses to Light Italian Meatballs oven cooked

  1. Grace

    Lovely blog, excellent recipes and beautiful pictures. More please!

  2. Tania

    Nice recipe. Could I use pork mince as well?

  3. Nee

    Hi Alida , oven baked meatballs is delicious , I also use ground trurkey . thanks for sharing

  4. Louise

    That touch of bread crumbs on those Meatballs is a plesant surprise, Alida…I’m sure these meatballs are delicious! Thank you so much for joining us for Meatball Day!

  5. Sue Olivant

    These were delicious, even though I used lamb instead of beef so there was a lot of fat, but they turned out very light as all the fat drained off. I smothered them with a freshly made tomato sauce using our home grown basil and had them with gluten free spaghetti – very tasty. The next time I will use beef. Thanks for the recipe. As the weather has taken a nose dive, I’m taking a little holiday in your Little Italian Kitchen. Tomorrow is Chicken with herbs and olives.

    • Alida

      Wonderful. Sometimes I use lamb too as it is really good in England. Thank you for trying the recipes. Hope you are well. CIAO!

Leave a Reply

Your email address will not be published. Required fields are marked *