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Ingredients1 h servings 587 cals
Original recipe yields 4 servings (18 meatballs)
- Preheat oven to 425 degrees F (220 degrees C). Coat the bottom of a 9x13-inch baking dish with pasta sauce.
- Place ground sirloin, Parmigiano-Reggiano cheese, crushed crackers, egg, garlic, parsley, allspice, oregano, red pepper flakes, salt, and pepper in a large bowl; mix by hand until combined. Form mixture into meatballs slightly larger than golf balls.
- Arrange meatballs over sauce in the baking dish. Cover baking dish with aluminum foil.
- Bake in the preheated oven until juices run clear, about 30 minutes. Uncover and continue baking until meatballs start to brown, 5 to 7 minutes.
- Cook's Notes:
- Substitute bread crumbs for the crushed crackers if desired.
- Substitute diced tomatoes for the pasta sauce if desired.
Per Serving: 587 calories; 33.3 g fat; 20.3 g carbohydrates; 48.9 g protein; 185 mg cholesterol; 702 mg sodium. Full nutrition
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