Makes 40
I love making these Italian meatballs as they are so flavourful, so tender and they are made effortlessly, in minutes, no frying involved. My son loves them in mini-burgers but we have them with almost everything, pasta, fries, mashed potatoes or with homemade tomato sauce. The ground meat can be a mix of pork with turkey or lamb and if only lean meat is being used, it is best to add 2 tablespoons of olive oil to the recipe.
900 g beef and pork, ground mix 1 cup Italian breadcrumbs 45 g Parmesan cheese, grated 4 garlic cloves, minced 1 small onion, grated 4 tbsp marinara 2 tbsp fresh parsley, chopped 2 tbsp fresh basil, chopped 1 tsp salt ¼ tsp freshly ground black pepper 2 large egg, lightly beaten
Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper. In a large mixing bowl, mix all ingredients until just combined. Do not over mix ingredients as meatballs will get tougher.
Shape each meatball using lightly wet hands. Place on two baking sheets and bake for 20-22 minutes. Remove from oven and serve at once.
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