Italian Meatballs
Servings:*
24 meatballsIngredients
- ¾ pound ground beef
- ¾ pound ground veal
- ⅓ cup milk
- 2 cups Italian or white bread, cubed with crusts removed
- 1 egg
- 1 tablespoon extra-virgin olive oil, plus more for greasing pan
- 1 tablespoon L&B Italian Tuscan Seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoons black pepper
- ¼ teaspoons crushed red pepper
- 2 tablespoons grated Parmesan, plus some for garnish
- 3 garlic cloves, grated
- ¼ cup grated onion
- 1 tablespoon minced fresh parsley, plus some for garnish
Directions
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Heat oven to 350 F.
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In a large bowl, break up the beef and veal evenly with a wooden spoon or your fingers.
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In a separate smaller bowl, combine the milk and cubed bread, and use a wooden spoon or your fingers to mash the bread and milk mixture until all of the bread is saturated and about the size of rice grains.
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Whisk the egg and olive oil into the bread mixture, and set it aside.
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Add the Italian Tuscan seasoning, kosher salt, black pepper, crushed red pepper, parmesan, garlic, onion and parsley to the meat mixture and combine it with a wooden spoon or your hand until the seasoning is evenly distributed.
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Add in half the egg and bread mixture, stir to incorporate, and then add in the second half. Stir until all of the ingredients are incorporated.
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Using your hands, roll the meatballs into 1 ½-inch balls and place them on a lightly oiled sheet pan.
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Bake for 20 to 25 minutes or until the internal temperature reaches 165 F on an instant-read thermometer.
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Toss the meatballs in your favorite L&B tomato sauce, garnish with parmesan and parsley, and enjoy.