Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
Prepare the Breadcrumb Mixture:
In a large mixing bowl, combine the Italian bread crumbs and milk. Let it sit for at least 5 minutes to allow the crumbs to soak up the milk.
Mix the Meatball Ingredients:
Add the ground beef, diced onion, minced garlic, beaten egg, salt, black pepper, parmesan cheese, and parsley to the breadcrumb mixture. Mix everything together with your hands until just combined. Be careful not to overmix.
Form the Meatballs:
Portion the mixture onto the prepared baking sheet using a cookie or ice cream scoop for even sizing. Wet your hands with water and roll the portions into 2-inch diameter balls.
Bake:
Bake the meatballs in the preheated oven for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C). Remove from the oven and drain off any excess fat.
Serve:
Serve the meatballs with your favorite sauce and enjoy!
Notes 📝
Tenderness Tips: This recipe yields ultra-tender meatballs with a melt-in-your-mouth texture. For firmer meatballs, reduce the breadcrumbs to 1/3 cup and the milk to 1/2 cup.
Air Fryer Option: Cook the meatballs in a single layer in the air fryer at 400°F (200°C) for 10-12 minutes, until they reach an internal temperature of 165°F (74°C).
Freezing Instructions: Cook the meatballs as directed, cool completely, then freeze in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F for 8-10 minutes or in the air fryer for 3-5 minutes.
Enjoy these meatballs with your favorite pasta, in a sub, or just on their own—they’re that good! 😋
Nutrition 🍽️
Calories: 320 kcal per serving
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