Recipe by Chef Petunia
I found this recipe on Facebook recently and had to try it. I believe the original recipe called for ground chicken but was adapted to use ground beef. This recipe is great served with a side salad. I did not miss the tomato pasta sauce that meatballs are generally in. Be sure to spray your foil well because the cheese and meatballs will stick. The recipe also calls for broiling the meatballs to crisp and brown the cheese but I didn't have to do that as it happened while baking.
- 1 slice bread
- 1⁄4 cup milk
- 1 lb ground beef
- 1 small onion, grated
- 1 tablespoon sour cream
- 1 large egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup mayonnaise
- 3⁄4 cup mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil; then lightly coat the foil with nonstick spray.
- In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
- In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
- In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper.
- Using a wooden spoon or clean hands, stir until well combined.
- Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet.
- Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.).
- In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
- Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.