Description
Classic Homemade Meatballs featuring a flavorful blend of ground beef and turkey, Parmesan cheese, fresh herbs, and aromatic garlic and onions, baked to golden perfection. These meatballs are perfect served over pasta, in a sandwich, or on their own as a hearty meal.
Ingredients
Scale
Meatball Mixture
- 1.5 pounds Ground Meat (beef and chicken or turkey)
- 1 cup Breadcrumbs (Plain or Italian-seasoned)
- 0.5 cup Grated Parmesan Cheese
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 0.25 cup Fresh Parsley, chopped
- 2 large Eggs
- to taste Salt
- to taste Black Pepper, freshly ground
Finishing
- 2 tablespoons Olive Oil (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meat, Breadcrumbs, and Cheese: In a large mixing bowl, combine the ground meat, breadcrumbs, and grated Parmesan cheese. Mix gently to distribute ingredients evenly without overworking the meat.
- Add Garlic, Onion, and Parsley: Incorporate the minced garlic, finely chopped onion, and fresh parsley into the mixture. Mix gently until these ingredients are evenly blended.
- Add Eggs and Seasoning: Crack the eggs into the bowl, then season with salt and freshly ground black pepper. Mix until just combined to bind all components together.
- Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter. Place the formed meatballs on a parchment-lined baking sheet, spacing them evenly.
- Drizzle with Olive Oil: Lightly drizzle or brush the olive oil over the meatballs to help with browning and to keep them moist during baking.
- Bake: Bake the meatballs in the preheated oven for 20-25 minutes until cooked through and nicely browned on the outside.
- Rest: Remove the meatballs from the oven and let them rest for a few minutes. This allows juices to redistribute for optimal tenderness.
- Serve: Serve the meatballs hot, either over pasta, in sandwiches, or on their own as a delicious main dish.
Notes
- For extra moist meatballs, avoid overmixing the meat mixture which can make them tough.
- Use a kitchen thermometer to ensure meatballs reach an internal temperature of 160°F (71°C) for food safety.
- Customize seasoning by adding Italian herbs like oregano or basil if desired.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.