Italian Meatballs

1 lb. ground beef, 95% lean
1 large egg
½ cup Progresso® Breadcrumbs Italian Style
¼ cup Kraft® Grated Parmesan Cheese
2 cloves garlic, minced
1 shallot (or small onion) finely chopped or grated
1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)
½ teaspoon salt
½ teaspoon black pepper
PAM® Non-Stick Cooking Spray

Equipment needed:
Aluminum sheet pan

Preheat oven to 350°F. Spray an aluminum sheet pan with non-stick spray.  Set aside. Beat egg in a small bowl. Set aside. Warm marinara in a large saucepan. Put ground beef, breadcrumbs, basil, shallot, garlic, salt and pepper into a large bowl. Add beaten egg.  Mix ingredients with your hands until they are fully combined. Do not over mix. Break off a meatball size piece of meat and roll it into a ball with your hands. Put completed meatballs on a sheet pan, one inch apart. Repeat until you run out of the meat mixture. Place sheet pan of meatballs into the oven.  Cook at 350°F for 20 to 30 minutes (depending on the size of your meatballs) until the center is no longer pink.  Place cooked meatballs in marinara sauce. Serve.


  • Try adding basil pesto (remember a little bit goes a long way), ranch dressing or Dijon mustard to meat mixture.
  • Place a ¼ stick of string cheese in the middle of each meatball to make stuffed meatballs.  Awesome!