I cannot, for the life of me, remember where I originally found this recipe. It’s been saved in my Evernote for years, simply titled The Meatball Recipe, and I use it a lot. These have great flavor and never dry out on me.
It’s a great go-to recipe because it works for so many different seasons and occasions! I love it any time of year served with dipping sauces: barbecue, sweet chili, and ketchup all work great. They can be grilled in the summer when it’s too hot to fire up the oven. They’re obviously good to throw in a big batch of spaghetti and meatballs, but I also like to divide them up and freeze them in little baggies of three each so I can add them into quick pasta/tomato sauce lunches — instant protein add!
How would YOU use these?
The meatball recipe
- 1 cup Panko bread crumbs
- 2 large eggs
- 1/2 cup water
- 1/3 cup grated Pecorino Romano cheese
- 2 tsp minced garlic
- 2 tbsp minced fresh Italian parsley
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb 80% lean ground beef.
- Preheat oven to 425F
- Stir together Panko, eggs, water, cheese, garlic, parsley, seasoning, salt and pepper in a large bowl
- Add beef and mix by hand until just barely combined
- Scoop up meat mixture and gently roll into meatballs
- Bake on baking sheet, 1 1/2 inches apart, for 15 minutes or until internal temp is 165F