Description
Juicy and flavorful meatballs that bring a taste of Italy to your table, perfect for spaghetti or subs.
Ingredients
Scale
- 1/2 cup unseasoned dry breadcrumbs
- 1/4 cup whole milk
- 1/4 cup finely shredded Parmesan cheese
- 1 pound ground chuck (80/20)
- 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 pan-frying)
Instructions
- Preheat your oven to 400°F (200°C) if baking.
- Combine the breadcrumbs and whole milk in a bowl and let sit for 5 minutes.
- Add Parmesan cheese, ground chuck, beaten egg, Italian herbs, black pepper, onion, garlic, and sea salt to the bowl and mix gently.
- Form the mixture into meatballs the size of golf balls.
- Place on a baking sheet if baking or set aside for frying.
- If baking, cook for about 20 minutes or until cooked through; if pan-frying, heat olive oil in a skillet over medium heat.
- Add meatballs to the skillet, cooking for about 10 minutes, turning occasionally until browned.
- Remove from skillet or oven and let rest for a few minutes.
- Top with parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Use freshly grated Parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg