These juicy meatballs are by far our go to lately. It is so rich and pack of flavors. There are so many versions of meatballs but we decided to do the traditional Italian recipe with lean beef and lean pork. The pork definitely adds moisture while the beef adds the texture. Meatballs make a great appetizer for your next family or friend gathering and are another great meal prep for the week. These make a great main dish by combining it with pastas.
Traditional Italian Meatballs
Ingredients
Instructions
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Preheat the oven to 400°F.
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Combine the whisked eggs, chopped onions, panko bread crumbs, chopped parsley, minced garlic, graded parmesan cheese, salt and pepper in a large bowl.
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Next add the ground beef and pork.
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Take a silicone spatula or with your hands mix all ingredients until well combined.
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Using a ice cream scooper or again your hands mold meatballs to the size of a golfball.
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Once the meatballs are golfball size roll in flour to give a good coating.
Tip: Cover your hands in flour to prevent sticking and washing your hands over and over.
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Line two large baking trays with parchment paper and place the meatballs at least one inch a part. Place baking trays into preheated oven.
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Bake your meatballs until lighted browned; about 20 minutes. If using a meat thermometer; internal temp 160°F.
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Cover with your favorite tomato sauce and enjoy!
