I know I’ve shared a couple of my meatball recipes before (more recently kebab meatballs served gyro-style, and quite a while ago turkey-vegetable meatball bombers). The recipe I’m sharing today is for my go-to meatballs…you know, the recipe you’d reach for if you were making spaghetti with tomato sauce and wanted the perfect meatballs to decorate the top.
Out of all the different kinds of meatballs I make, these are by far the most tender and juicy…and they rank pretty high when it comes to flavor too. They come out of the oven absolutely perfect (moist inside and caramelized and a little crisp on the outside), so they basically cook themselves. Not to mention that this recipe is a great way to feed a crowd on the cheap – how else can you get six to eight servings out of 3/4 to 1 pound of meat?
What Kind of Meat to Use: I usually use lean ground beef for this recipe, but if beef isn’t your thing I think these meatballs would be good with just about anything else, such as ground lamb, turkey, or chicken.
(Yield: 6-8 servings)
1 TB olive oil
1 medium-large onion, finely diced
3 large cloves garlic, minced
3 c cubed bread with crust removed (I typically use 9 slices (each slice weighs about 1 oz before removing the crust) of American-style whole grain white bread)
Slightly scant 3/4 c milk
3/4 to 1 lb ground beef
1 large egg white
1 oz Parmigiano-Reggiano cheese, finely shredded (about 1/2 c shredded)
2-3 TB minced fresh parsley
1/2 TB Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350F and line a baking sheet with a silpat liner (if you don’t have a silpat liner, just brush a little olive oil on the baking sheet).
In a medium skillet, heat oil over medium-low heat; add onion and garlic and sauté until soft but not brown (about 10 minutes). Turn heat off and cool slightly.
In a medium bowl, combine cubed bread and milk; stir together with a fork so it forms a paste.
In a large bowl, combine cooked onion/garlic, bread/milk mixture, and all remaining ingredients. Use your hands to combine, then scoop into meatballs (I make mine about 1 1/2 TB and I get about 30 meatballs) and compact slightly with your hands. Place them on the prepared baking sheet and bake 30 minutes, flipping the meatballs once halfway through cooking.