How To Make Meatballs

It's so easy to make tender and delicious meatballs.

Course Appetizer, Main Course

Cuisine american, western, Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 289kcal

Combine the bread and milk in a small bowl and set aside to soak. The bread will absorb all of the milk.
In a separate bowl, whisk the egg until well beaten. Add the parmesan cheese, salt, pepper and parsley and stir to combine.
In a large bowl, combine the ground beef with the soaked breadcrumbs and onion, and then add the egg mixture. Use your hands to mix until just combined.
Shape into 1-inch meatballs and place them on a rimmed baking tray.
Heat a thin layer of oil in a large skillet.
Working in batches, add the meatballs to the oil so as not to overcrowd the pan.
Cook for two minutes, then turn the meatballs. Repeat for 8-10 minutes or until the meatballs are cooked through.
Repeat until all the meatballs are cooked, and add to your favorite sauce.

Easily double the recipe. Enjoy a batch of meatballs now and freeze the rest for later.
Select ground meat with a fair amount of fat to make juicy meatballs. Using lean meat will lead to drier meatballs.
Using your hands is the best way to avoid overmixing the meatballs.
Overmixed meatballs will become tough, so blend just enough to incorporate the ingredients.
Meatballs will cook more evenly if they are the same size. Use a cookie scoop or meatball maker for even-sized meatballs.
To prevent the meatball mixture from sticking to the scoop by running it under cool water between scoops.
Substitute dried herbs for fresh herbs if desired.
Make as many meatballs as you need by altering the size of the meatballs.
Line your baking sheet with foil or parchment paper for even easier cleanup.
Leave plenty of space between the meatballs on the prepared baking sheet.
If the baked meatballs begin to get too brown, cover them with aluminum foil.
Always check for doneness with a meat thermometer. The 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 in the fridge for up to 5 days.
There are 9 WW Blue Plan SmartPoints in one serving of this.