1 pound lean ground beef
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon dried rosemary
1/8 teaspoon dried sage
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the beef, olive oil, Italian seasoning, oregano, basil, parsley, salt, black pepper, rosemary, sage, basil, oregano, basil and oregano. Mix together and shape into meatballs.
Spread meatballs into ungreased 12 gallon resealable plastic bags. Place 1 bag in bottom of ungreased bag; twist to secure. Place 1 bag in a large bowl and pour marinara sauce over meatballs.
Bake in preheated oven for 45 minutes. Remove meatballs from marinara sauce and place in oven for 15 minutes, or until internal center of meatballs is almost cooled.
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