Recipe by The Kissing Cook
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!
Top Review by Alana Mae Cooking
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
- 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
Directions See How It's Made
- 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.