Italian Meatballs - Tender and Juicy

• portions: 6 servings
• temps actif: 8 minutes
• temps total: 28 minutes

Ingrédients

1⅓ lb ground beef (see Note 1)

⅔ cup breadcrumbs (see Note 2)

⅞ cup milk (or broth)

½ cup onion (finely minced or grated)

⅓ cup grated parmesan cheese (see Note 3)

2 Tablespoons fresh Italian herbs (chopped; See Note 4)

3 cloves garlic (finely minced)

1 egg

1 teaspoon sea salt

½ teaspoon pepper

½ teaspoon crushed red pepper flakes (for spicy Italian meatballs)

¼ teaspoon fennel seeds

¼ teaspoon paprika

Instructions

Mix meatball mixture

Preheat oven to 400°F. Add the milk and breadcrumbs in a large mixing bowl and stir until the milk is absorbed. Then add the remaining ingredients (including any optional spices) and mix well until combined.

Roll meatballs

Roll the mixture into 2 inch diameter meatballs and lay them on a lined baking tray. Wet your hands with water or oil to prevent sticking. See Note 5 for consistent sizing.

Bake meatballs

Bake in a preheated 400°F oven until fully cooked, about 18 to 20 minutes depending on size. The internal temperature for beef meatballs should be 160°F. If you mixed in ground pork, chicken, or turkey, the internal temperature should be 165°F.

Serve with your favorite tomato sauce and spaghetti, with gravy, or any other dish. Enjoy!

Nutrition

• Calories: 360 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 1 g
• Cholestérol: 105 mg
• Sodium: 654 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 23 g