1tablespoonWorcestershire sauceor sub with tamari or coconut aminos
1teaspoonItalian seasoning
1teaspoonkosher saltor 1/2 teaspoon regular table salt
1/2teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with foil and spray lightly with cooking spray.
Place all ingredients in a large bowl. Using your hands, mix gently to combine.
Using a 1 1/2" cookie scoop, scoop 2 tablespoons of the ground beef mixture and form into a ball, then place on the prepared baking sheet. Repeat with the remaining meat, placing the meatballs a few inches apart.
Bake for 20-25 minutes, checking for doneness after 15 minutes, or until an instant read thermometer registers 160 degrees. Remove from heat and cover loosely with foil and let stand for 5 minutes. Enjoy as appetizers or with your favorite sauce!
Notes
Pro tip: Prep the meatballs a day or two in advance and cover with plastic wrap, then allow to come to room temperature 1 hour before you plan to bake them. They may also be frozen for up to 3 months.
Oven times vary, so I recommend checking the meatballs for doneness after 15 minutes. Cooking time will also vary depending on the size of your meatballs.
This recipe is easily doubled to feed a crowd or freeze half for later.