Description
These Baked Italian Meatballs combine a flavorful blend of beef, turkey, and veal with fresh herbs and Pecorino Romano cheese. The meatballs are baked to perfection, then briefly broiled for a golden brown crust before being simmered in marinara sauce, making them juicy and tender inside with a deliciously crispy exterior.
Ingredients
Meatball Mix
- 1.5 lbs meatball mix (1/2 lb beef, 1/2 lb turkey, 1/2 lb veal)
Breading and Binding
- 1 slightly stale slice of bread (about 60 grams), torn into pieces
- 1/3 cup milk
- 1 egg
Vegetables and Herbs
- 1 garlic clove, minced
- 1/2 cup minced onion (about 1/2 small onion)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
Cheese and Seasoning
- 1/4 cup Pecorino Romano cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the meatballs from sticking.
- Soak the bread: In a large mixing bowl, add the torn bread pieces and pour in the milk. Let the bread soak for a few minutes until softened, then gently mash it into a paste.
- Mix ingredients: To the soaked bread paste, add the egg, minced onion, minced garlic, chopped parsley, chopped basil, Pecorino Romano cheese, salt, and pepper. Mix well to combine. Then add the beef, turkey, and veal meat blend and mix gently until just combined, avoiding overmixing to keep meatballs tender.
- Form meatballs: Scoop and roll the meat mixture into golf ball–sized meatballs, about 1.5 to 2 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake and broil: Bake the meatballs in the preheated oven at 425°F for 15 minutes. After baking, switch the oven to broil on high and broil the meatballs for 2-4 minutes until the tops are nicely browned. Watch carefully to prevent burning.
- Simmer in sauce: Transfer the browned meatballs into your favorite marinara sauce and let them simmer gently for 5-10 minutes to absorb flavors and ensure they are cooked through before serving.
Notes
- Using slightly stale bread helps the bread absorb the milk better for a moist texture.
- Do not overmix the meat mixture as it can make the meatballs tough.
- Broiling is to achieve a crunchy browned top, so keep a close eye to avoid burning.
- Simmering in sauce adds flavor and keeps meatballs juicy.
- You can use chicken or pork in place of turkey or veal if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
