Ingredients
Scale
- 1.5 lbs meatball mix (1/2 lb beef, 1/2 lb pork, 1/2 lb veal)
- 1 slightly stale slice of bread (about 60 grams) torn into pieces
- 1/3 cup milk
- 1 egg
- 1 garlic clove minced
- 1/2 cup minced onion (about 1/2 small onion)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1/4 cup pecorino romano cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, add torn bread pieces and pour over the milk. Let the bread soak for a few minutes until softened, then gently mash into a paste.
- Add the egg, minced onion and garlic, parsley, basil, Pecorino Romano, salt, and pepper. Mix well with the soaked bread. Add the pork, beef, and veal and mix just until combined.
- Scoop and roll the mixture into golf ball–sized meatballs (about 1.5–2 inches). Place them on a parchment lined baking sheet.
- Bake the meatballs at 425°F for 15 minutes, then broil on high for 2-4 minutes, or until the tops of meatballs brown. Watch the meatballs carefully to avoid burning.
- Transfer the browned meatballs into your favorite marinara sauce and let them simmer for 5-10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, you can add grated garlic to the meat mixture.
Serve the meatballs with spaghetti or as a sub sandwich for a delicious meal.
You can freeze the uncooked meatballs for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 215
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg