Melt-In-Your-Mouth Italian Meatballs


  • 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


  1. Preheat oven to 400° and line a baking sheet with parchement paper or a baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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! 




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© John Hatcher