Classic Italian meatballs are incredibly tender and full of flavor. Perfect served over a bowl of your favorite pasta or building meatball sandwiches. Great cold weather and football snack!
- 1 lb RBC ground beef
- 1/2 lb ground pork (can do all ground beef too)
- 1/2 cup bread crumbs (old bread works too)
- 3 tablespoon milk (enough to soak)
- 3 cloves garlic, pressed or minced
- 2 tablespoon Parmesan cheese
- 2 tablespoon parsley, chopped
- 1 tablespoon basil, chopped
- 1 egg
- Salt and pepper
Preheat oven to 375 degrees and line a large, rimmed baking sheet with parchment paper. This makes for easy clean up!
Stir together breadcrumbs with milk in a small bowl and until combined. Set aside while you prepare the rest of the ingredients. This step helps to keep meatballs nice and moist.
In a larger size bowl add remaining ingredients. Make sure to mix well with spoon or hands (I like to use disposable gloves) to evenly combine.
Form the meatballs to desired size. We like a smaller size (1.5 - 2 oz.). Place on the baking sheet. Bake for 15 minutes or until the internal temperature is 160 degrees.
Enjoy on their own with a dipping sauce as an appetizer, add to a red sauce and serve over pasta, or use for meatball sandwiches. Great cold weather and football snack!