Italian Meatballs

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple.You can substitute water or beef broth for the milk, if preferred.

Ingredients

• ⅓ cup plain breadcrumbs
• ½ cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 2 pounds ground beef
• 2 eggs
• ¼ bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon dried Italian herb seasoning
• 2 tablespoons grated Parmesan cheese

Instructions

1. Cover a baking sheet with foil and spray lightly with cooking spray.
2. Soak breadcrumbs in milk in a small bowl for 20 minutes.
3. Heat olive oil in a skillet over medium heat; stir in onion. 
4. Cook and stir until onion has softened and turned translucent, about 5 minutes. 
5. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
6. Gently stir beef in a large bowl. 
7. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. 
8. Cover and refrigerate for about one hour.
9. Preheat an oven to 425 degrees F (220 degrees C).
10. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. 
11. Arrange onto prepared baking sheet.
12. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Notes

Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.

Recipes by John

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