Classic Italian Meatballs – Tender, Juicy & Full of Flavor!
For the Moist, Tender Base
½ cup (45g) seasoned breadcrumbs (or plain + ¼ tsp Italian seasoning)
⅔ cup (160ml) whole milk (room temperature)
For the Savory Meatball Mixture
1 lb (450g) ground beef (80/20 recommended; or use pork, turkey, or blend)
¼ medium onion, finely chopped (~3 tbsp)
2 cloves garlic, minced
1 large egg, lightly beaten
¼ cup (25g) grated Parmesan cheese (real Parmigiano-Reggiano preferred)
1 tbsp fresh parsley, finely chopped
1 tsp salt
½ tsp black pepper, freshly ground
✅ Optional Upgrades:
Add ½ tsp dried oregano or red pepper flakes for extra depth
Mix in 2 tbsp ricotta for ultra-luxurious texture
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
2. Soak the Breadcrumbs
In a large bowl:
Combine breadcrumbs and milk. Let soak 5 minutes until mixture forms a soft, paste-like panade.
✅ This step is essential—it locks in moisture and prevents toughness.
3. Mix the Meatball Mixture
To the soaked breadcrumbs, add:
Ground beef
Chopped onion
Minced garlic
Beaten egg
Parmesan cheese
Parsley
Salt and pepper
Use clean hands or a spoon to gently mix until just combined.
❗ Do not overmix —this can make meatballs tough.
4. Form the Meatballs
