These simple oven-baked Italian meatballs are packed with flavor and irresistibly tender and juicy. Made with ground beef, onion, garlic, parmesan cheese, and parsley, these meatballs are seasoned to perfection and ready to enjoy in just 30 minutes!
INGREDIENTS
- 1/2 cup Italian bread crumbs
- 2/3 cup milk
- 1 lb ground beef (or preferred meat)
- 1/4 medium onion, finely diced or grated
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese (preferably Parmigiano-Reggiano)
- 1 tbsp fresh parsley (or 1 tsp dried parsley)
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, combine the Italian bread crumbs and milk. Mix well and set aside for at least 5 minutes.
- Add the ground beef, onion, garlic, egg, salt, pepper, parmesan cheese, and parsley to the breadcrumb mixture. Mix gently with your hands until just combined—be careful not to overmix.
- Scoop the mixture onto the prepared baking sheet (a cookie or ice cream scoop can help with portioning). Wet your hands with water and roll the mixture into 2-inch meatballs.
- Bake for 18-20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Once cooked, remove from the oven and drain any excess fat. Serve with your favorite sauce and enjoy!
NOTES
- These meatballs will have a melt-in-your-mouth texture, thanks to the combination of breadcrumbs and milk.
- For firmer meatballs, reduce the breadcrumbs to 1/3 cup and the milk to 1/2 cup, and slightly cut back on the salt.
- For air fryer cooking, place the meatballs in a single layer in the basket, and cook at 400°F (200°C) for 10-12 minutes, or until they reach 165°F (74°C).
- To freeze meatballs, bake as directed, then cool completely before transferring to an airtight container. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F for 8-10 minutes, or heat in the air fryer for 3-5 minutes.
