Name: Italian Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 15 min
Cuisine: italian
Ingredients: ⅓ cup gluten-free plain bread crumbs; ½ cup milk; 2 tablespoons olive oil; 1 onion, diced; 1 pound ground beef; 1 pound ground pork; 2 eggs; 2 tablespoons grated Parmesan cheese; ¼ bunch fresh parsley, chopped; 3 cloves garlic, crushed; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon dried Italian herb seasoning; ½ teaspoon red pepper flakes

Description

This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple.

Instructions

Cover a baking sheet with foil and spray lightly with cooking spray.
Soak bread crumbs in milk in a small bowl for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat.
Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
Gently stir beef and pork together in a large bowl.
Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined.
Cover and refrigerate for about one hour.
Preheat the oven to 425 degrees F (220 degrees C).
Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.