If you’re on the hunt for a perfectly tender, super moist meatball recipe-you’re in the right place!
Although the word “moist” makes me feel very uncomfortable it is the most fitting adjective for these meatballs.
They are quite simple to make-consisting if three parts. The onion mixture, the bread mixture, and then the final meatball mixture. S
Start by sautéing your onions and garlic in some butter in a pan until translucent and lightly golden. Set aside to cool.
Then mix together breadcrumbs with milk to rehydrate the crumbs. This will ensure a very moist and juicy meatball.
Combine all the ingredients, including the cooled onion mixture, bread mixture, ground meat, and spices. Roll into balls and gently pan fry until cooked through. Enjoy your rustic, homey meatballs!
You can serve it with this onion gravy for an extra savory experience.
Ingredients
- 2 lbs ground beef
- 1 large onion
- 6 cloves garlic, minced
- 2 tbsp butter
- 1 cup dry bread crumbs
- 1 cup milk
- 2 large eggs
- 1/4 cup fresh parsley
- 1/2 tsp nutmeg
- Salt and black pepper
- 2 tbsp olive oil
Directions
1. Melt some butter in a pan and add onions and garlic . Cook till golden and translucent
2. While that’s cooking, mix together the rest of your ingredients except the beef. Once the onions are cooked, add that into the mixture too
3. Once everything is mixed together, add your beef and mix until just combined. This will ensure you don’t over mix which can lead to tough meatballs.
4. Divide your mixture into meatballs. I use a melon scooper to get them even sized.
5. Rub a little oil on your hands and roll the meatballs around gently to smooth them out and make them round
6. Heat a couple tablespoons olive oil in a skillet. Add in your meatballs and immediately roll the pan around gently to help them keep their rounded shape
7. Cook for a few minutes until the internal temperature reaches 165° Remove from heat and enjoy!
Notes:
* This recipe is just for the meatballs, but they can be used in so many different ways. I love serving them over mashed potatoes and topped with an onion gravy. You can also serve them with noodles, rice, in sandwiches, or with a side of veggies.