Ingredients
1/2 cup Italian bread crumbs
2/3 cup milk
1 lb ground beef or your choice of meat
1/4 medium onion finely diced or grated
2 cloves garlic minced
1 large egg beaten
1 tsp salt or to taste
1/2 tsp black pepper
1/4 cup parmesan cheese preferably Parmigiano-Reggiano
1 tbsp fresh parsley or 1 tsp dried parsley
Directions
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
2
In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
3
Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley to the breadcrumb mixture, and mix with your hands until just combined. Do not overmix.
4
Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.
5
Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!
Notes
This recipe will create ultra-tender meatballs with a melt-in-your-mouth texture.
If you prefer your meatballs to be firmer: I'd recommend adjusting the amount of breadcrumbs to 1/3 cup and the milk to 1/2 cup and slightly reduce the amount of salt.
To cook your meatballs in the air fryer: place them in a single layer in the air fryer basket, and cook them for 10-12 minutes at 400ºF (200°C) or until they reach an internal temperature of 165˚F (74°C).
To freeze your meatballs: simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container.
They will be good for up to 3 months in the freezer. To serve, simply thaw them in the fridge overnight and reheat them at 350°F for 8-10 minutes in the oven or 3-5 minutes in the air fryer.