In a small bowl, combine bread and milk and set aside to allow the bread to absorb the milk.
Whisk the egg in a bowl, then mix in parmesan, salt, pepper, and parsley.
Add in the ground beef, followed by the soaked breadcrumbs and onion, and mix until just combined.
Shape the meat into 1-inch meatballs and place on a rimmed baking tray.
Bake the meatballs for 19-25 minutes until browned and cooked through.
Video
Notes
To avoid dry meatballs, use ground beef with a fair amount of fat instead of lean beef.
Use your hands to mix the meatball mixture. Wash them thoroughly before and after mixing.
Don’t overmix the meat mixture, or the meatballs will become tough.
Use a cookie scoop or meatball maker to scoop the meat mixture into even-sized meatballs. Run the cookie scoop under water to prevent the meat from sticking.
Line your baking sheet with foil for even easier cleanup.
Leave plenty of space between the meatballs on the prepared baking sheet.
If the baked meatballs begin to over-brown, cover them with aluminum foil.
Always check for doneness with a meat thermometer. The internal temperature should be a minimum of 160 degrees F / 70 degrees C when inserted into the center of the cooked meatballs.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.
There are 10 Blue Plan SmartPoints in one serving of this.