Baked Meatballs



I’ve always been a lover of meatballs.  They are awesome in Italian food, awesome in soups, awesome in sandwiches, awesome in ethnic food, and awesome all on their own.  I originally intended to make these meatballs to go in a simple soup but I decided I was too hot for this.  For some reason I got the great idea to harvest all of our garden swiss chard and kale and prepare it to be frozen for the winter months.  Of course this is after having an early morning taking Cia to school, doing an intense leg lifting session, a total body HIIT session, and a wild playground outing with the kids.  Sometimes I’m not sure where my head is at.  After spending over an hour cleaning and chopping chard I still had to blanch it, dry it, pack it, and then do the same with the kale.  My back was pretty over it by the time I finished and I had little motivation to cook anything else.  But with two kids looking at me for dinner I knew there was no option.  Thankfully after a refreshing shower I mustered a bit of energy and whipped these up.


Meatballs take minimal effort to throw together and if you bake them, well there’s really no work involved.  I used plenty fresh parsley and purple basil from the garden giving these meatballs lots of flavor.  I served them with a quick orzo pasta, cooked with my kids in mind.  Onion and garlic sautéed with julienned zucchini and fennel served with plenty of fresh grated pecorino.  An easy creation after a long day!

Baked Meatballs

Baked Meatballs

Yummy meatballs!


  • 1 lb ground beef
  • 2 cloves garlic, minced pressed
  • 1/4 cup packed chopped basil
  • 1/4 cup minced parsley
  • 1/4 cup fresh grated pecorino romano
  • 2 tbsp panko
  • 1 egg
  • s&p


  1. Preheat oven to 350.
  2. In a large bowl mix all ingredients gently until just incorporated. If the mixture seems a bit wet add in another tablespoon of panko.
  3. Form into large meatballs, just bigger than a golf ball, and place in a greased 9x9 pyrex dish.
  4. Bake 25 minutes.


Orzo Pasta: sauté chopped onion, minced garlic, julienned zucchini, and julienned fennel in olive oil until tender. Season with s&p. Cook orzo according to box. Add 1/4 cup of the pasta water and the drained orzo to the veggie mixture. Mix in plenty of fresh grated pecorino romano. Add in fresh basil leaves and fresh parsley leaves if desired. Serve topped with meatballs.


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