Prep time: 15 mins | Cook time: 20–25 mins | Servings: 4–6
Ingredients
- The Meat: 1.5 lbs ground beef or a mix of beef and pork.
- The Fillers: 1/2 cup breadcrumbs and 1 large egg (to keep them tender).
- The Aromatics: * 1/4 cup finely chopped red and green bell peppers.
- 2 cloves garlic, minced.
- 1/4 cup fresh parsley, chopped.
- The Sauce: 1 cup marinara or a light tomato-based glaze.
- The Cheese: 1.5 cups shredded cheddar or a blend of mozzarella and colby jack.
- Seasoning: 1 tsp Italian seasoning, salt, and black pepper to taste.
Instructions
- Mix: In a large bowl, combine the ground meat, egg, breadcrumbs, chopped peppers, parsley, and seasonings. Mix gently by hand until just combined.
- Shape: Roll the mixture into uniform, bite-sized meatballs, roughly 1 to 1.5 inches in diameter.
- Arrange: Place the meatballs in a single layer on a rimmed baking sheet or in a shallow baking dish.
- Bake: Place in a preheated oven at 400°F for 15–18 minutes, or until the meatballs are browned and almost cooked through.
- Sauce and Cheese: Remove from the oven. Spoon a small amount of sauce over each meatball and top generously with the shredded cheese.
- Melt: Return to the oven for 5–7 minutes, or until the cheese is completely melted, bubbly, and starting to brown.
- Serve: Let them rest for a few minutes so the juices settle, then serve warm as an appetizer or over a bed of pasta.