This recipe came about from my young daughter's constant request for spaghetti & meatballs. I'm a working dad and these go from ingredients to table in about 40 minutes. I use a food processor but mostly to grind up bread crumbs; certainly not required. If you like a crispy texture to the meatballs, then start @ 400 degrees convection bake for 10 min, then drop to 350 for about 5 more. Keep an eye on them to avoid overcooking. When mixing ingredients don't overwork the meat; tough results will follow. If you lack stale bread for crumbs, put the slices in the oven as you preheat for about 10 minutes. —Roberge
ground chuck or round
FRESH parsley, italian flatleaf preferred
italian bread, stale, about 3/4 cup
1/2 & 1/2 (cream) or whole milk
parmesan cheese, grated, about 2/3 cup
In This Recipe
Add these dry ingredients to a food processor: stale bread, onion powder, grated parmesan, basil, salt, pepper. Process until finely ground, about 30 seconds. Add parsley, pulse a few times to incorporate. Parsley should not be finely minced.
In a large bow, tear up the the meat into small pieces, quarter sized.
Add 1/2&1/2 to egg in a bowl, wisk until incorporated.
Add egg mixture to bowl with meat. Using spatula, fold in until all pieces are coated. DO NOT OVERWORK THE MEAT. Fold, then gently press down on the mix. Repeat until well mixed.
Add dry ingredients from step 1. Fold into mixture until all wet pieces are coated.
In your hands, grab enough to make a 2" meatball. Roll gently between your hands until smooth and round.
Place meatballs onto a heavy duty sided cookie sheet, with room around each meatball. The recipe should make 12 meatballs.
Roast in a 350 degree oven for 20 minutes - they will be done when they just begin to render their juices at the bottom of the roasting pan.
Remove pan from oven, allow to cool about 5 minutes. Keep a couple for meatball sandwiches the next day.