Italian‑Style Meatballs

Ingredients

Ingredients

• 1/2 cups italian bread crumbs
• 2/3 cups milk
• 1 lb ground beef (or your choice of meat)
• 1/4 medium onion, finely diced or grated
• 2 garlic cloves, minced
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cups parmesan cheese, grated (parmigiano‑reggiano)
• 1 tbsp fresh parsley, chopped (or dried parsley)

Instructions

1. Combine the bread crumbs and milk in a small bowl and let them soak for 2 minutes until the crumbs are fully softened.
2. Add the softened crumbs, ground meat, onion, garlic, beaten egg, salt, pepper, Parmesan, and parsley to a large mixing bowl.
3. Mix gently with your hands or a fork until just combined—over‑mixing makes the meatballs tough.
4. Shape the mixture into uniform 1‑inch balls, about 20‑24 total.
5. Heat a heavy skillet over medium‑high heat, add a thin layer of oil, and sear the meatballs in batches until browned on all sides, about 2 minutes per batch.
6. Transfer the browned meatballs to a baking sheet and finish cooking in a pre‑heated oven at 375°F for 10‑12 minutes, or until the internal temperature reaches 160°F.
7. Remove from the oven, let rest 2 minutes, then serve with marinara sauce, pasta, or as a party bite.

Notes

If you prefer a softer interior, add an extra tablespoon of milk to the breadcrumb mixture. For extra flavor, toast the breadcrumbs lightly before soaking.