italian meatballs

Breakfast

This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. Once the meatballs are baked, add them to your favorite prepared tomato sauce and simmer for 1 to 2 hours.

INGREDIENT :

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
2 tablespoons grated Parmesan cheese
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried Italian herb seasoning
½ teaspoon red pepper flakes

RECIPE DIRECTION :

Gather all ingredients.
Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
Preheat the oven to 425 degrees F (220 degrees C).
Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Serve and enjoy!

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italian meatballs

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