Tender Italian Beef Meatballs
Tender Italian Beef Meatballs are a delightful comfort food combining ground beef with rich Italian seasonings and a touch of Parmesan cheese, perfect for various dishes from spaghetti to subs.
Ingredients
Meatball Mixture
- 1/2 cup unseasoned dry breadcrumbs
- 1/4 cup whole milk
- 1/4 cup finely shredded Parmesan cheese
- 1 pound 80/20 ground chuck
- 1 large egg (beaten)
- 1 teaspoon dried Italian herb blend
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely grated or minced yellow onion
- 2 cloves garlic (finely chopped or pressed)
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil (for skillet preparation if choosing to pan-fry)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the breadcrumbs and milk, allowing them to soak for about 10 minutes.
- Add the Parmesan, egg, Italian herbs, pepper, onion, garlic, and salt to the breadcrumb mixture, mixing thoroughly.
- Gently fold in the ground beef until well combined, but be careful not to overmix the meat.
- Form the mixture into meatballs approximately 1 to 1.5 inches in diameter.
Cooking
- Option 1 – Oven-Baked: Place meatballs on a greased baking sheet and bake for 25-30 minutes until browned and cooked through.
- Option 2 – Pan-Searing: Heat olive oil in a skillet over medium heat, add meatballs, and cook for about 10 minutes, turning occasionally until browned and cooked through.
Serving
- Garnish with fresh parsley if desired, then serve hot with your favorite sauce or on their own.
Notes
Store leftovers properly in an airtight container for up to 3-4 days in the refrigerator. To freeze, let meatballs cool completely and freeze in a single layer on a baking sheet before transferring to a freezer-safe container or bag.