Tender Italian Beef Meatballs
Tender Italian Beef Meatballs are juicy, flavorful comfort food, perfect for dinner or gatherings. They can be baked or pan-fried, offering versatility to suit any occasion.
Ingredients
Meatball Mixture
- 1/2 cup unseasoned dry breadcrumbs
- 1/4 cup whole milk
- 1/4 cup finely shredded Parmesan cheese Use freshly grated for better flavor.
- 1 pound 80/20 ground chuck Can be substituted with ground turkey or chicken.
- 1 large egg (beaten)
- 1 teaspoon dried Italian herb blend
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely grated or minced yellow onion
- 2 cloves garlic (finely chopped or pressed)
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley (optional for topping)
- olive oil (for skillet preparation if pan-frying)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if you prefer to bake the meatballs.
- In a small bowl, mix the breadcrumbs and whole milk. Let it sit for about 5 minutes to absorb.
- Add the Parmesan cheese, dried Italian herb blend, black pepper, grated onion, and minced garlic to the breadcrumb mixture. Mix well.
- In a large bowl, combine this mixture with the ground beef and beaten egg. Mix until just combined, avoiding over-mixing.
- Shape the mixture into small meatballs, about 1.5 inches in diameter.
Cooking
- Option 1 – Oven-Baked: Place the meatballs on a prepared baking sheet and bake for about 20-25 minutes or until cooked through.
- Option 2 – Pan-Searing: Heat olive oil in a skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally until browned.
Serving
- Once done, sprinkle with fresh parsley if desired and serve warm.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw before reheating.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 1g
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