Baked Italian Meatballs
These tender baked Italian meatballs are made with beef, pork, and veal, herbs, cheese, and soaked bread. They're juicy, flavorful, and easy to make for dinner or meal prep!
Servings: 6
Ingredients
- 1.5 lbs meatball mix 1/2 lb beef, 1/2 lb pork, 1/2 lb veal
- 1 slightly stale slice of bread (about 60 grams) torn into pieces
- 1/3 cup milk
- 1 egg
- 1 garlic clove minced
- 1/2 cup minced onion about 1/2 small onion
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1/4 cup pecorino romano cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, add torn bread pieces and pour over the milk. Let the bread soak for a few minutes until softened, then gently mash into a paste.1 slightly stale slice of bread (about 60 grams), 1/3 cup milk
- Add the egg, minced onion and garlic, parsley, basil, Pecorino Romano, salt, and pepper. Mix well with the soaked bread. Add the pork, beef and lamb and mix just until combined.1 egg, 1 garlic clove, 1/2 cup minced onion, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, 1/4 cup pecorino romano cheese, 1/2 tsp salt, 1/2 tsp black pepper, 1.5 lbs meatball mix
- Scoop and roll the mixture into golf ball–sized meatballs (about 1.5–2 inches). Place them on a parchment lined baking sheet.
- Bake the meatballs at 425°F for 15 minutes, then broil on high for 2-4 minutes, or until the tops of meatballs brown. Watch the meatballs carefully to avoid burning.
- Transfer the browned meatballs into your favorite marinara sauce and let them simmer for 5-10 minutes before serving.