Classic Italian Meatballs
Juicy, tender Classic Italian Meatballs made with Parmesan and fresh herbs. Perfect for pasta, subs, or party appetizers!
Ingredients
- ½ cup seasoned breadcrumbs
- ⅔ cup milk any kind
- 1 lb ground beef or your preferred meat
- ¼ medium onion finely chopped or grated
- 2 cloves garlic minced
- 1 large egg lightly beaten
- 1 tsp salt adjust to taste
- ½ tsp ground black pepper
- ¼ cup grated Parmesan cheese preferably Parmigiano-Reggiano
- 1 tbsp chopped fresh parsley or 1 tsp dried
Instructions
Prep the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Soak the Breadcrumbs
- In a large bowl, mix the breadcrumbs and milk together. Let this sit for at least 5 minutes. This step ensures your meatballs turn out incredibly moist and tender.
Combine the Meatball Mixture
- Add ground beef, onion, garlic, egg, salt, pepper, Parmesan, and parsley to the soaked breadcrumb mixture. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Shape the Meatballs
- Use a cookie scoop or spoon to portion the meat mixture into equal parts. Wet your hands to roll them into smooth, 2-inch balls. Place them on the prepared baking sheet.
Bake
- Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F (74°C). Once done, remove from the oven and drain any excess fat.