Description
These Melt-In-Your-Mouth Italian Meatballs are tender, flavorful, and perfect for a quick dinner. Made with a blend of ground beef, Parmesan cheese, and fresh herbs, they bake to juicy perfection in just 20 minutes. Serve them with your favorite pasta or as a hearty appetizer.
Ingredients
Scale
Meatball Mixture
- 1/2 cup Italian bread crumbs
- 2/3 cup milk
- 1 lb ground beef (or preferred ground meat)
- 1/4 medium onion, finely diced or grated
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese (preferably Parmigiano-Reggiano)
- 1 tbsp fresh parsley (or 1 tsp dried parsley)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Soak Bread Crumbs: In a mixing bowl, combine the Italian bread crumbs and milk. Let this mixture sit for 5 minutes to allow the bread crumbs to absorb the milk and soften, which will help create tender meatballs.
- Mix Ingredients: Add the ground beef, finely diced or grated onion, minced garlic, beaten egg, salt, black pepper, Parmesan cheese, and parsley to the soaked bread crumbs. Gently mix until just combined to avoid overworking the meat, which can make the meatballs tough.
- Form Meatballs: Roll the mixture into approximately 2-inch meatballs. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and safe to eat.
- Drain and Serve: Remove the meatballs from the oven and drain any excess fat before serving. These meatballs pair wonderfully with pasta, marinara sauce, or as a savory appetizer.
Notes
- For extra flavor, add a pinch of red pepper flakes or Italian seasoning to the meat mixture.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Ensure not to overmix the meat to keep the meatballs tender.
- Use fresh parsley for a brighter herb flavor, although dried parsley works fine in a pinch.
- Check meatballs early if your oven tends to cook hotter to prevent overbaking.
