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.
Ingredients
Scale
- 1/3 cup gluten-free plain bread crumbs
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- 1/4 bunch fresh parsley, chopped
- 3 cloves garlic, crushed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon red pepper flakes
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.
- Prep Time: 20
- Cook Time: 35
- Category: Pasta
- Cuisine: italian