Making homemade meatballs is one of those things that people find impossible - it takes too much time, too much hassle, too much skill. All of those myths couldn't be further from the truth. I make homemade meatballs on a weekly basis - and it takes about 10 minutes. I'm not kidding. I usually have most of these ingredients at home (parmesan, eggs, leftover bread, milk), so this is a very inexpensive dinner... $10 or less. In the above photo, I paired the meatballs with my Fresh Tomato Basil Sauce.
This recipe is unique because I use fresh breadcrumbs and milk (instead of dry breadcrumbs) to keep the meatballs moist.
2 pounds of ground beef
6 slices of bread
1/4 cup of milk (not pictured)
1/4 cup of grated parmesan cheese
salt & pepper
fresh parsley, chopped
Start by removing the crusts of the bread and tearing the remaining into small pieces, then place into a medium mixing bowl.
Pour milk onto breadcrumbs and stir. Add cheese, parsley, salt & pepper, parsley and eggs. Mix together.
Add ground beef to mixture and combine with your hands - be careful not to compact the mixture - try to keep it light. Form into balls with an ice cream scoop and place on a baking sheet. I line mine with parchment paper to reduce clean up. Bake meatballs at 450 for 4-5 minutes until just browned on outside. I like the middle of the meatball to remain moist.