Juicy meatballs. These Flavorful and juicy homemade meatballs are make-ahead and freezer friendly so they're perfect for meal prep. The meatballs can be baked or sauteed and served as appetizers or the main course. Author: Natasha of NatashasKitchen.com Put the beef and pork into a large bowl.

Juicy meatballs Place meatballs on a nonstick baking sheet. Prepare the sauce: Heat oil in a large saucepan over medium heat. Add the garlic and onion, and sprinkle the salt over them to bring out their flavor. You can cook Juicy meatballs using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Juicy meatballs

  1. It’s 1 lb of ground beef.
  2. It’s 1/2 lb of ground pork.
  3. Prepare 1/2 lb of ground veal.
  4. It’s 2 clove of garlic, minced.
  5. It’s 1 cup of freshly grated romano or parmesan cheese.
  6. You need 1 1/2 tbsp of chopped cilantro (or parsley).
  7. Prepare 2 of eggs.
  8. It’s 2 cup of italian bread, crusts removed, torn into pieces.
  9. Prepare 1 1/4 cup of buttermilk or milk.
  10. It’s 1 of salt and ground black pepper to taste.

These jumbo meatballs are so moist and juicy, everyone will be begging for seconds! They pair perfectly with a delicious bowl of pasta, or fresh steamed veggies. Over the years, I have shared several meatball recipes that my family loves, but surprisingly, I never shared the easiest recipe that my mom taught me. Soak sandwich bread with grated onion.

Juicy meatballs instructions

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper or lightly spray with olive oil cooking spray..
  2. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cilantro, salt and pepper..
  3. Soak torn pieces of Italian bread in buttermilk for 5-10 minutes and mash into a paste..
  4. Blend bread mash into meat mixture. The mixture should be very moist but still hold its shape if rolled into meatballs..
  5. Shape loosely into meatballs. ( You can use an ice cream scoop for even proportions). Place on baking sheet and place into preheated oven for 30-35 minutes. Enjoy!.

The bread puffs up when cooked, making these meatballs extra soft and juicy. Plus it adds extra savoury flavour without the need to fry onion separately. A higher fat content ensures that your meatballs stay juicy. If you've ever had a sad, dry meatball, a lean fat content is most likely one of the reasons why. Don't Over-Mix the Meat Juicy, flavorful Italian meatballs bathed in rich marinara, smothered in mozzarella and Parmesan and baked to golden cheesy deliciousness – AKA my new deliciously comforting obsession!

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