Penney’s Little Italy Meatballs
NuStart · Recipes · Main Dishes
Penney’s Little Italy Meatballs
Oven · ~35 min · Serves 4 · about 5 meatballs each
Ingredients
- 1 pound ground beef
- ½ cup plain bread crumbs
- ⅔ cup milk
- ¼ cup onion, finely diced or grated
- ¼ cup parmesan cheese
- 1 large egg, beaten
- 2 Tbsp Fresco’s Penney’s Little Italy blend
Directions
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- Heat the oven to 400°F and line a baking sheet with parchment or a baking mat.
- In a large bowl, stir together the bread crumbs, milk, and the Penney’s Little Italy blend. Let it sit at least 5 minutes: the soak is what keeps the meatballs tender.
- Add the ground beef, onion, egg, and parmesan. Mix with your hands just until everything comes together; overmixing makes tough meatballs.
- Roll into 2-inch balls on the prepared sheet (wet hands keep the mixture from sticking).
- Bake 18–20 minutes, until the centers reach 165°F.
- Serve with your favorite sauce, and plenty of vegetables alongside.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce
Meat & poultry
Dairy & eggs
Pantry & dry goods
Penney’s Little Italy (Fresco Spice Blends): oregano, garlic, basil, unrefined sea salt, red pepper flake. Check the label if you’re avoiding something specific. To mix a similar blend, about 1 Tbsp: 1½ tsp dried oregano, 1 tsp dried basil, ½ tsp garlic powder, and ¼ tsp red pepper flake. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation. The blend figure is an estimate; the maker does not list sodium for the blend.
Recipe courtesy of Fresco Spice Blends, featuring the Penney’s Little Italy blend. Nutrition values are NuStart estimates.