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This is not your normal meatball recipe. I BAKE these and find that they have a very light and moist texture. By soaking your breadcrumbs in milk, you will give these meatballs an incredibly soft texture. I always make a double batch and keep an extra batch in the freezer for when the kids bring home their friends. I always have a dinner in a matter of seconds!
- 2 eggs, beaten
- 2 cups fresh breadcrumbs, soaked in
- 1 cup milk
- 1 cup shallot, minced
- 4 garlic cloves, minced
- 1⁄2 cup snipped fresh parsley
- 1 teaspoon salt
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon pepper
- 1⁄2 cup grated parmesan cheese
- 1 lb meatloaf mix (ground pork, veal, beef)
- 1 lb ground beef or 1 lb ground turkey
- In a small frying pan, place 1-2 T. oil in pan. Sauté on a medium heat the shallots and garlic until lightly brown and transparent.
- In a large mixing bowl, combine eggs, soft breadcrumbs, parsley, salt and pepper, thyme and parmesan cheese and milk together. Let stand so breadcrumbs can absorb milk. Add sautéed shallots and garlic and then add meat mixture. Mix, but don't overmix.
- Form into meatballs and place on a jelly roll pan lined with foil (I use Release Foil, so I don't have to spray with a non-stick spray - if you don't have Release Foil, spray your foil with non-stick spray).
- Place meatballs in 350°F oven for approximately 20-25 minutes. Let cool on wire rack and either place in freezer container or use as needed.
- Yield - 48 meatballs.
We all really liked this recipe. I will make these meatballs again for sure. I was planning ot freeze half of them, but they got eaten up before I got the chance. Thanks
I made these for our Valentines Day dinner this year (apologies for late review) and we ate them with You Won't Be Single for Long Vodka Cream Pasta. Wow, this recipe made a serious ton of meatballs! I got to 48 and still had so much meat in the bowl. Grabbed another baking sheet and continued. And then another. I think the final count was about 70 meatballs. It was meatball-nanza!! Luckily they were tasty, and we had a nice meal on them. I tucked several dozen into the freezer as well. I've been baking my meatballs for years, rather than browning them in a frying pan. The pan method has always yielded more of a meat cube, with tough sides, while the baked meatballs come out round as well as more tender.