I’ve made meatballs for so many years I can’t even remember when I started. Then, over the last few years we’ve tasted some pretty amazing meatballs, most notably and surprisingly – in Mexico! I decided I better start rethinking my meatball game. After research and the usual taste testing, these won out. They are so moist and tender you won’t believe the difference. I like to make a double batch and freeze a bunch for another day.
- 2 pounds ground meat (equal parts ground beef & ground pork)
- 1 cup panko-style breadcrumbs
- 2/3 cup milk, any kind
- 4 tablespoon finely chopped parsley, plus more to serve
- 4 tablespoons finely grated parmesan
- 2 teaspoons coarse or kosher salt
- Red pepper flakes and/or freshly ground black pepper
- 1 teaspoon onion powder
- 3 large eggs
- 1 tbsp minced garlic cloves
Heat your oven to 425 degrees F.
Line a large baking sheet with foil for easy cleanup, and coat it lightly with a nonstick spray.
Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and your minced garlic in a large bowl, and mash everything together with a fork (this keeps your meatballs from getting overworked) until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs (I used a 3 tablespoon scoop) and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).
If serving with spaghetti – submerge meatballs into tomato sauce and allow to simmer until pasta is ready.
Always cook the pasta for the last few minutes in the tomato sauce to allow the sauce to coat all pasta.
Serve with plenty of parmesan to grate over top.
Thanks to Deb at Smitten Kitchen for these meatballs!