Melt-In-Your-Mouth Italian Meatballs
Ingredients:
- 1/2 cup Italian bread crumbs
- 2/3 cup milk
- 1.25 lbs lean ground beef
- 1/4 medium onion (finely diced or grated)
- 2 cloves of garlic (minced)
- 1 large egg (beaten)
- 1 rsp black pepper
- 1/4 cup parmesan cheese
- 1 tsp dried parsley
Directions
- Preheat oven to 400° and line a baking sheet with parchement paper or a baking mat.
- In a large mixing bowl, add italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for atleast 5 minutes.
- Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese and parsley to the breadcrumb mixture and mix with your hands until just combined. Do not over mix.
- Portion onto the prepared baking sheet (using a cookie or ice cream scoop with make it easier). Wet your hands with water and roll meatballs into a 2" diameter balls.
- Bake for about 18-20 minutes or until the meatballs have reached an internal temperature of 165 degrees. Remove from oven and drain off any excess fat. Serve with your favorite sauce.
NOTES:
This recipe will create ultra-tender meatballs with a melt-in-your-mouth texture.
If you prefer your meatballs to be firmer: I'd recommend adjusting the amount of breadcrumbs to 1/3 cup and the milk to 1/2 cup and slightly reduce the amount of salt.
To cook your meatballs in the air fryer: place them in a single layer in the air fryer basket, and cook them for 10-12 minutes at 400ºF (200°C) or until they reach an internal temperature of 165˚F (74°C).
To freeze your meatballs: simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container.
They will be good for up to 3 months in the freezer. To serve, simply thaw them in the fridge overnight and reheat them at 350°F for 8-10 minutes in the oven or 3-5 minutes in the air fryer.
For additional tips and tricks to make the best meatballs as well as a detailed ingredient list, please refer to the blog post above. Happy cooking everyone!
Print 