Description
These easy oven-baked Italian meatballs are tender, juicy, and bursting with classic flavors from ground beef, parmesan, garlic, and fresh parsley. Perfectly seasoned and ready in just 30 minutes, they make a delicious meal or appetizer that pairs wonderfully with your favorite sauce.
Ingredients
Main Ingredients
- 1/2 cup Italian bread crumbs
- 2/3 cup milk
- 1 lb ground beef or your choice of meat
- 1/4 medium onion, finely diced or grated
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 tsp salt or to taste
- 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 the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat to prevent sticking and ensure easy cleanup.
- Soak Bread Crumbs: In a large mixing bowl, combine the Italian bread crumbs and milk. Stir well and allow this mixture to sit for at least 5 minutes. This will help moisten the bread crumbs, keeping the meatballs tender.
- Mix Meatball Ingredients: Add the ground beef, finely diced or grated onion, minced garlic, beaten egg, salt, black pepper, parmesan cheese, and parsley to the bread crumb mixture. Mix gently with your hands until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form Meatballs: Using a cookie or ice cream scoop for uniform size, portion the mixture onto the prepared baking sheet. Wet your hands with water and gently roll each portion into approximately 2-inch diameter balls.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for about 18-20 minutes, or until they reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
- Drain and Serve: Remove the meatballs from the oven and drain any excess fat. Serve warm with your favorite sauce and enjoy these melt-in-your-mouth Italian meatballs.
Notes
- This recipe yields ultra-tender meatballs with a melt-in-your-mouth texture due to the higher moisture content from the soaked bread crumbs and milk.
- For firmer meatballs, reduce the bread crumbs to 1/3 cup, the milk to 1/2 cup, and slightly decrease the salt.
- To cook in an air fryer, arrange meatballs in a single layer and cook at 400°F (200°C) for 10-12 minutes until internal temperature reaches 165°F (74°C).
- To freeze, cook meatballs fully, cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 8-10 minutes or in the air fryer for 3-5 minutes.
- For best results, do not overmix the meat mixture as this can cause the meatballs to become dense.
