OMG, Melt-in-Your-Mouth Meatballs

There are meatballs… and then there are OMG, why are these so good, I need to sit down meatballs.

These are tender, flavourful, cheesy, garlicky, and basically everything you want in a cozy, sauce-loving, carb-adjacent situation. They’re perfect for Sunday dinner, a big family pasta night, meatball subs, or standing over the stove “taste testing” like it’s your full-time job.

And yes, I make them big. Like, “is this a meatball or a small planet?” big. No regrets.

Ingredients

• 1 1/2 cups Italian breadcrumbs

• 2 cups milk

• 1 lb ground beef

• 1 lb lean ground pork

• 1 lb veal

• 1/2 medium onion, finely diced or grated

  • You can omit this if onions are not your thing. We can still be friends.

• 6 cloves garlic, minced

• 3 large eggs, beaten

• 4 tsp salt, or to taste

• 2 tsp black pepper

• 3/4 to 1 cup Parmesan cheese, preferably Parmigiano-Reggiano

• 4 tbsp fresh parsley, or 3 tsp dried parsley

• Fresh basil to finish, because basil is the bomb

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper or a baking mat.

In a large mixing bowl, combine the Italian breadcrumbs and milk. Stir well and let it sit for at least 5 minutes while you prep the rest of your ingredients. This little breadcrumb-milk situation is what helps make the meatballs soft and melt-in-your-mouth delicious. Fancy? Not really. Effective? Absolutely.

Add the ground beef, pork, veal, onion, garlic, beaten eggs, salt, pepper, Parmesan, and parsley to the breadcrumb mixture.

Now get in there with your hands and mix until everything is just combined. Do not overmix. We are making tender meatballs, not edible golf balls.

Scoop the mixture onto your prepared baking sheet. A cookie scoop or ice cream scoop makes this much easier and helps keep them evenly sized.

Wet your hands with a little water and roll the mixture into balls, about 2 inches in diameter.

Or, if you’re crazy like me, make them double that size. Go big or go order takeout.

Bake for 18 to 20 minutes, or until the meatballs reach an internal temperature of 165°F.

If you made the big guys, they’ll need a little more time. They’re worth it.

Remove from the oven and drain off any excess fat.

Serve with your favourite sauce, finish with fresh basil, add extra Parmesan because obviously, and enjoy.