Mini Meatballs
Servings: 6
Ingredients
- 1 lb ground beef 85/15
- 1/4 cup panko breadcrumbs
- 1/4 cup whole milk for soaking breadcrumbs
- 1 egg large
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp grated Parmesan
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375 F.
- Make a panade: Soak the breadcrumbs in milk for a few minutes until they absorb the liquid. This keeps the meatballs tender.
- Mix the rest of the ingredients together gently: Combine the ground beef, soaked breadcrumbs, egg, salt and pepper, and other seasonings. Don’t overmix—just fold everything together lightly.
- Form mini meatballs: Roll them into tablespoon size balls. If they’re sticky, lightly oil your hands. I used a tablespoon to scoop the meat mixture, and then lightly rolled into a more uniform ball shape.
- Bake for even cooking: Arrange them on a parchment-lined baking sheet and bake at 375°F for 10-13 minutes.
- Steam for extra moisture (optional): Right after baking, place them in a covered container for a few minutes—this traps steam and keeps them soft. Then serve.
- If freezing, let them cool completely before storing in an airtight container for up to 1 to 2 months.
Nutrition
Calories: 223kcal | Carbohydrates: 4.5g | Protein: 16g | Fat: 12g | Sodium: 316mg