Easy Baked Meatballs

These tender, juicy meatballs are a snap to put together, thanks to the use of store-bought marinara. They're great served over pasta or as a filling for a meatball sandwich. This recipe makes 18 meatballs.

PREP TIME: 15 minutes
COOK TIME: 15 minutes

Ingredients
1 pound 80/20 ground beef
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 large egg
1/2 cup freshly grated Parmesan cheese
3/4 cup breadcrumbs
1/2 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 teaspoon salt
Nonstick cooking spray

Directions
For the meatballs:
1 pound 80/20 ground beef
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 large egg
1/2 cup freshly grated Parmesan cheese
3/4 cup breadcrumbs
1/2 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 teaspoon salt
Nonstick cooking spray

Remaining ingredients:
1 28-ounce jar store-bought marinara
1 cup mozzarella, shredded

Preheat your oven to 425 F. Lightly coat a 9" x 13" glass baking dish with cooking spray. Set aside.

In a large mixing bowl, gently combine all meatball ingredients with your (clean) hands. Be sure not to over mix or the meatballs will become tough once cooked. Scoop out about 2 tablespoons of mixture, roll into a ball and place in a single layer in your baking dish; repeat until all of the meat mixture is used up.

Pour marinara over meatballs in an even layer. Sprinkle with mozzarella. Bake for 12-15 minutes, until the meatballs are cooked through. Remove from heat and let stand for a few minutes before serving.