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Italian Meatballs

Recipe by: Dietitians of Canada

These are perfect with spaghetti, or try adding them to Pasta Pomodoro. They also taste great in a sub sandwich with tomato sauce and mozzarella cheese.



  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Coarse salt and freshly cracked black pepper, to
  • taste
  • 1 lb. lean ground beef (454 gm)
  • 1 egg
  • 1 teaspoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • ¼ cup fresh breadcrumbs


  • Large baking sheet
  • Small sauté. pan
  • Medium bowl
  • Spoon
  • Spatula


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Heat a small sauté. pan over medium-high heat and heat the olive oil until shimmering. Add the onion, garlic, salt and pepper and sauté. for 3 minutes, or until softened. Remove from heat and cool completely.
  3. Combine the cooled onion mix, ground beef, egg, parsley, Worcestershire sauce and breadcrumbs in a medium bowl. Mix gently until just combined.
  4. Using wet hands, form mixture into 24 balls. Transfer meatballs to a large baking sheet.
  5. Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through to 165°F. Shift the pans in the oven halfway through cooking time to ensure even browning. Serve with tomato sauce on pasta, or on skewers as an appetizer.

Adapted from:

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