Ingredients
Scale
- 1 pound ground beef (or a mix of beef and pork for extra flavor)
- 1/2 cup breadcrumbs (Italian-style or plain; gluten-free breadcrumbs work well too)
- 1/4 cup grated Pecorino Romano or Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil (optional but adds a lovely aroma)
- 1/4 cup whole milk (or substitute with almond milk for a dairy-free option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for about 5 minutes to soak, which keeps the meatballs tender.
- Add the ground beef, grated cheese, egg, minced garlic, parsley, basil (if using), salt, pepper, oregano, and red pepper flakes to the breadcrumb mixture.
- Using clean hands, gently mix everything until just combined. Be careful not to overwork the meat; Mama Lou always warned that overmixing makes meatballs tough.
- Shape the mixture into evenly sized meatballs, about 1 ½ inches in diameter. I like to roll mine between my palms, just like Mama Lou taught me when Ouma and I were little—it’s a fun way to bond and get the kids involved.
- Place the meatballs on the prepared baking sheet, spacing them evenly. Drizzle a little olive oil over the top to help them brown beautifully.
- Bake for 18-20 minutes, or until the meatballs are cooked through and golden on the outside. If you want extra browning, you can broil them for an additional 1-2 minutes, but watch closely to avoid burning.
- Remove from the oven and let them rest for a few minutes before serving. This step helps the juices redistribute, keeping every bite juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
