Ingredients

• 1/2 cup Italian bread crumbs
• 2/3 cup milk
• 1 lb ground beef or your choice of meat
• 1/4 medium onion, finely diced or grated
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1/4 cup parmesan cheese, preferably Parmigiano-Reggiano
• 1 tbsp fresh parsley or 1 tsp dried parsley

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a baking mat.
2. In a large bowl, stir together the Italian bread crumbs and milk until evenly combined. Let the mixture sit for at least 5 minutes to absorb.
3. Add the ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley to the soaked breadcrumbs. Gently mix with your hands just until combined, being careful not to overwork the mixture.
4. Scoop the mixture onto the prepared baking sheet. Lightly wet your hands and roll into meatballs about 2 inches in diameter.
5. Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Remove from the oven and drain off any excess fat. Serve with your favorite sauce.

• This method produces exceptionally soft, tender meatballs.
• For a firmer texture, reduce the breadcrumbs to 1/3 cup and the milk to 1/2 cup, and slightly decrease the salt.
• Air fryer method: Arrange meatballs in a single layer and cook at 400°F (200°C) for 10–12 minutes, until the internal temperature reaches 165°F (74°C).
• Freezing instructions: Cook the meatballs as directed and allow them to cool completely. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat at 350°F for 8–10 minutes in the oven or 3–5 minutes in the air fryer.