Prep Time 10min Cook Time ~30min
These are my go-to meatball. They're packed with flavor, always moist, and can be used for so many recipes. The flat-leaf Italian parsley and shredded cheese are a must for just the right taste. Use these for subs, pasta, soups and more and see if they don't also become your favorite.
by Anne Coleman
What you'll need
- 1 pound ground beef, 80/20 works best for these
- 2 slices white bread
- 1/2 cup Italian flat-leaf parsley, chopped
- 1/2 cup grated Parmesan or Romano cheese
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt or 1/2 teaspoon table salt
Notes:
Yields 6 large, 12 medium, or 24 mini meatballs
How to make it
- Preheat oven to 350 degrees F.
- Place bread in a food processor and pulse until well crumbed.
- Add to ground beef with remaining ingredients and mix well.
- Roll into desired size and bake in an ungreased baking pan with low sides, 35 minutes for large size, 25 for medium and 15-20 for small.
