# Succulent and Soft Meatball Recipe
Succulent, soft, and bursting with taste, this simple meatball recipe fuses ground beef and pork with various seasonings, parmesan, and breadcrumbs. It’s a meal that will soon be a household favorite, ideal for any event.
## Flavor Notes
These meatballs boast a deep, umami flavor, enhanced by a touch of garlic and herbs, and topped off with a cheesy parmesan finish.
## Complexity Level
This recipe is easy to follow, involving just three basic steps: combine, form, and bake!
## Freezing Suggestions
You can either bake these meatballs right away or make a larger quantity to freeze for speedy weeknight meals.
## Ingredient Suggestions for Delectable Meatballs
– **Meat**: A mix of beef and pork is advised. Lean ground beef (80/20) guarantees moisture. Other options like ground turkey, chicken, veal, lamb, or Italian sausage can also provide additional taste.
– **Egg**: Crucial for binding the components together, it keeps the meatballs intact during cooking and adds moisture for softness.
– **Breadcrumbs**: Seasoned breadcrumbs boost flavor, but any kind of breadcrumbs or crushed crackers will suffice.
– **Milk**: Aids in achieving a tender consistency and helps prevent the meat from getting too heavy when blended with breadcrumbs.
– **Onion**: Contributes richness in flavor. Fresh onions can be swapped with frozen diced onion, onion powder, or dried onions if needed.
– **Seasonings**: Italian seasoning and parmesan cheese are essential flavors. Additional ingredients like red pepper flakes or basil can be included for more zing.
## Guidelines for Ideal Meatballs
– **Avoid Overmixing**: Mix ingredients lightly with your hands to keep the meatballs light and tender.
– **Maintain Juiciness**: Choose lean meat (80/20) as opposed to extra lean. If you only have extra lean, consider mixing in olive oil or chopped raw bacon.
– **Portion Control**: This recipe produces about 48 meatballs, each around 1 ½ inches in diameter. Adjust baking time for larger or smaller meatballs.
– **Even Portions**: Ensure meatballs are uniformly sized for consistent cooking; a cookie scoop can assist in achieving this.
## Freezing Directions
– **Raw Meatballs**: Arrange formed meatballs on a parchment-lined baking sheet and freeze. After they are frozen, move them to a freezer bag for up to 4 months.
– **Baking Frozen Meatballs**: Increase the cooking time by 6 to 10 minutes or until they achieve an internal temperature of 160°F.
– **Cooked Meatballs**: Bake as instructed, cool down, and then freeze. They can be warmed in the fridge overnight or simmered in marinara sauce until heated through.
## Recipe Summary
### Prep Duration
20 minutes
### Cook Duration
20 minutes
### Total Duration
40 minutes
### Portions
12 portions
## Directions
1. Heat the oven to 400°F. Line a 9 x 13-inch baking dish with parchment paper.
2. In a medium bowl, mix beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Combine gently until mixed.
3. Form the mixture into 48 meatballs, about 1 ½ tablespoons each, and arrange them on the lined baking dish.
4. Bake for 18 to 20 minutes or until the meatballs hit an internal temperature of 160°F.
5. Serve with tomato sauce if preferred.
## Nutritional Facts (per 4 meatballs)
– **Calories**: 235
– **Carbohydrates**: 5g
– **Protein**: 15g
– **Fat**: 17g
– **Sodium**: 256mg
This meatball recipe is not just simple to prepare but also adaptable and tasty, making it a fantastic option for family dinners or social gatherings. Relish the savory flavors and tender texture that will have everyone coming back for more!