Italian-Style Meatballs
These oven-baked meatballs are juicy, flavorful, and wicked easy to make! They are perfect for serving as appetizers, in meatballs subs, or on top of spaghetti.
Ingredients
- 1/2 cup Plain Breadcrumbs
- 1 cup Milk (or water, beef stock, etc.)
- 3 Tbsp Olive Oil
- 1 each Onion, diced about 1 cup
- 1 Lb Ground Beef
- 1 Lb Ground Pork or Turkey
- 3 each Eggs
- 4 cloves Garlic
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Oregano, dried
- 1/2 tsp Basil, dried
- 3 Tbsp Grated Parmesan Cheese
- 1/4 bunch Fresh Parsley, chopped about 4 Tbsps.
- 4 tsp Salt
- 2 tsp Ground Black Pepper
Instructions
- Soak breadcrumbs in milk for at least 10 minutes.
- Heat olive oil in a sauté pan over medium heat. Add the diced onions and cook while stirring until translucent, about 5 minutes.
- Mix the eggs into the breadcrumb mixture. Then add all of the other ingredients, as well as the cooled cooked onions, and mix to combine.
- Cook a small tester portion of the meatball mixture and then taste to make sure the flavor and seasonings are good. Adjust if necessary. For best results, cover and refrigerate the mixture for about an hour.
- Preheat the oven to 425*F (220 *C). Then spray a baking sheet(s) lightly with cooking spray.
- Using wet hands or an ice cream scoop / disher, form meat mixture into meatballs and arrange onto prepared baking sheet(s).
- Bake in the preheated oven until browned and cooked through, about 15 to 20 minutes depending on size. Turning the meatballs halfway through the cooking process helps to promote even browning.
- Serve immediately, or cool and then store covered in the refrigerator or freezer until needed.
Tried this recipe?Let us know how it was!