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Baked Italian-Style Meatballs
Learn all our tips and tricks to make tender, delicious Baked Italian-Style Meatballs!
Ingredients
1 1/2 pounds ground beef (80/20)
1 pound ground pork
1/2 pound ground veal or increase beef to 2 pounds
3 tablespoons extra virgin olive oil
1 cup yellow onion, minced
1 tablespoon fresh garlic, minced
1 loaf dense bread such as a baguette, country loaf or sour dough
2 cups milk (any fat content)
3 whole eggs
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dry basil, or half that of fresh
1 1/2 teaspoons dry oregano, or half that of fresh
1/4 cup fresh flat leaf parsley, minced
3/4 cup freshly grated Parmesan cheese
Instructions
- Place the three ground meats into a large bowl and set aside.
- In a medium sauté pan, cook onions in the olive oil for three minutes. Add garlic and cook for one minute then remove from heat to cool.
- Cut the crust off the bread and cut the bread into small cubes. Finished trimmed bread should be eight ounces or about 4 ½ cups.
- Place the bread into a medium bowl and pour all the milk over. Push the bread down into the milk to soak.
- While the bread soaks, add the eggs, salt, pepper, basil, oregano, parsley, and the Parmesan cheese to the large bowl with the ground meats.
- Pour the soaked bread into a strainer over another bowl to drain. Grab handfuls of the wet bread and squeeze out as much of the milk as possible then add to the meat mixture. Continue until all the bread has been squeezed and added to the bowl. Do not discard the milk, there should be about one cup left which you will use to wet the scoop when portioning out the meatballs.
- Lastly, add the cooled cooked onion mixture including the oil to the large bowl.
- Gently combine the ingredients with a large wooden spoon or firm spatula or with gloved hands. Do not overmix or the meatballs will be tough.
- Turn the oven on to 375 degrees F.
- Line a sheet tray with foil and spray with kitchen pan spray.
- Use a one-ounce scoop and scoop out between 85 and 90 meatballs onto your cutting board or counter, dipping the scoop in the milk to keep the mixture from sticking to the scoop.
- Use two hands and roll each meatball round between your palms, keeping your hands wet with the milk in the bowl.
- Line up the rolled meatballs onto the sheet tray and spray the top with additional kitchen pan spray.
- Bake for 20 minutes, remove and cool.
- Use in any recipe calling for meatballs or freeze in individual quart zipper seal bags.
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Notes
If frying the meatballs instead of baking, fry in batches over medium high heat, rolling meatballs around the saute pan to brown all sides. You will need additional olive oil for this method. To make this process easier and to help maintain the meatballs’ round shape, refrigerate the rolled meatballs for an hour to firm up before frying. No need to refrigerate if baking.
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