Oven-Baked Lean Meatballs

Baking lean beef meatballs instead of frying them significantly reduces saturated fat while keeping them high in muscle-building protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 pound ground beef, 90% lean · 778 kcal in the whole recipe
• 1 egg · 47 kcal in the whole recipe
• 1/2 cup bread crumbs · 130 kcal in the whole recipe
• 1/2 cup low-fat milk (1%) · 23 kcal in the whole recipe
• 1 teaspoon onion powder · 6 kcal in the whole recipe
• 1/2 teaspoon dried parsley · 0 kcal in the whole recipe
• 1/4 teaspoon ground black pepper
• Non-stick cooking spray

Method

1. Preheat your oven to 425°F (220°C) and lightly coat a baking sheet with non-stick cooking spray.

   

2. In a large bowl, thoroughly combine the ground beef, egg, bread crumbs, milk, onion powder, dried parsley, and black pepper.

   

3. Shape the mixture into 24 equal-sized meatballs and arrange them evenly on the prepared baking sheet.

   

4. Bake for 12 to 15 minutes, checking with a meat thermometer to ensure the internal temperature reaches 160°F (71°C) before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.