Italian-Style Soft Meatballs

  • Prep Time 20 min
  • Total Time 1 h 10 min
  • Makes: 16 meatballs

Ingredients

  • 2 lb mixed ground meats (equal parts lean ground beef, pork, veal) 1 kg
  • 2 eggs
  • 1 cup milk 250 mL
  • 2/3 cup fresh or dry breadcrumbs 150 mL
  • 1/2 cup grated Parmesan 125 mL
  • 1/2 cup finely chopped fresh parsley 125 mL
  • 1/4 cup grated onion 60 mL
  • 2 cloves garlic, minced
  • 1 tsp each salt and pepper 5 mL
  • pinch ground nutmeg
  • 2 tbsp olive oil 30 mL

Directions

  • Step 1

    Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In large bowl, use hands to mix together ground meats, eggs, milk, breadcrumbs, Parmesan, parsley, onion, garlic, salt, pepper and nutmeg. Cover and chill about 10 min. for mixture to firm up.

  • Step 2

    Using 1/3 cup (75 mL) measure, fill to rim with meat mixture. Unmold and roll into ball. Make 16 meatballs.

  • Step 3

    Heat olive oil in large non-stick skillet on medium heat. Working in batches, brown meatballs on all sides, 3 to 5 min. Transfer to prepared baking sheet. Bake 15 to 18 min. until cooked through and internal temperature reaches 74˚C (165˚F).

Tip

To keep meatballs warm, add a thin layer of tomato sauce into the bottom of a slow cooker before adding cooked meatballs. Cover and set on WARM setting for a help-yourself appetizer.

Substitute ground turkey, chicken or lamb.

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Nutrition Facts

  • Nutrition Description Per serving (1 meatball):
  • Calories 160
  • Fat 9 g
  • Saturated Fat 3 g
  • Carbs 4 g
  • Sugar 1 g
  • Protein 15 g
  • Cholesterol 65 mg
  • Fibre 0 g
  • Sodium 280 mg