Classic Meatballs
Prep Time
Serves
Cooking Mode
5 tbsp olive oil, divided
1 medium onion, finely chopped
4 cloves garlic, minced
3 slices white bread, cut into small pieces and crusts removed
¼ cup milk
1 lb lean ground beef
1 lb lean ground pork
1 egg
2 tbsp finely chopped fresh parsley
½ tsp each salt and ground black pepper
½ cup finely grated Parmesan cheese
5 tbsp olive oil, divided
1 medium onion, finely chopped
4 cloves garlic, minced
3 slices white bread, cut into small pieces and crusts removed
¼ cup milk
1 lb lean ground beef
1 lb lean ground pork
1 egg
2 tbsp finely chopped fresh parsley
½ tsp each salt and ground black pepper
½ cup finely grated Parmesan cheese
Directions
1Heat 2 tbsp (30 mL) oil in a large skillet on medium. Add onion and cook until soft; approx. 10 min. Add garlic and cook for 1 min. longer. Transfer onion and garlic mixture to a small bowl and let cool.
2Place bread pieces in a small bowl and cover with milk. Allow to soak for a few minutes. Meanwhile, combine beef and pork in a large bowl. Gently break meat into smaller pieces with hands. Add egg, parsley, salt, pepper, reserved onion and garlic, bread and cheese. Mix until well combined.
3Using a 1/4 cup (60 mL) measure, scoop meat mixture and roll into 16 balls. Place on baking tray. Heat remaining olive oil in skillet on medium. Working in small batches, add meatballs and brown on all sides, then cook 15 to 20 min. or until internal temperature reaches 160°F (71°C) on an instant-read thermometer. Remove meatballs from pan and place on paper towel to drain.
Tips
1
Before you form the meatballs, fry up a small bit of the meat to check the seasoning. You may want to add a bit more salt after you've tasted it. Once you master our recipe for Classic Meatballs, branch out and get creative. Read more..
Disclaimer
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Personal Note
Personal Note
