Cooked Perfect Meatballs
Make mealtime effortless with Cooked Perfect Meatballs. Juicy, flavorful, and ready to serve with your favorite sides.
Servings: 6 meatballs
Calories: 552kcal
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
Ingredients
- 2 lbs ground beef, pork, and veal mixture
- 4 tablespoon garlic minced
- 2 large eggs
- ¾ cup parmesan cheese freshly grated
- 2 tablespoon fresh parsley minced
- 2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 cup Italian style breadcrumbs
- ⅓ to ½ cup whole milk
Instructions
- Preheat oven to 350F and lightly grease a large baking sheet.
- In a large bowl, combine all ingredients, keeping your breadcrumbs and milk for last. By hand, mix until well combined.
- Using a 2.5 tablespoon cookie scoop, make medium-sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.
- Bake in the oven for 20-25 minutes, or until a meat thermometer reads 160F.
- Cool on the baking sheet until ready to serve.
Notes
- The average yield for this recipe is 27-30 meatballs, but this may vary depending on the size of your meatballs and how densely you pack them.
- If you don’t have fresh parsley, you can substitute with 2 teaspoons of dried parsley.
- If you want to freeze uncooked meatballs, you can after step 3.
- Try to seal any cracks in the uncooked meat before baking to seal in moisture. You can do this by pinching the meat together then lightly re-roll into a ball shape.
- Serve with your favorite pasta, on a sandwich, on sliders, in a wrap, with rice, with mashed potatoes, or on their own with sauce.
- Makes: About 30 Meatballs
- Serving: About 5 Meatballs
Nutrition
Calories: 552kcal | Carbohydrates: 17g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 1375mg | Potassium: 547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 256mg | Iron: 5mg
