1\/2 cup (125 ml) Italian breadcrumbs
2\/3 cup (160 ml) milk
1 lb (454 g) ground beef
1\/4 medium onion, finely diced
2 garlic cloves, minced
1 large egg, beaten
1 tsp (5 ml) salt or to taste
1\/2 tsp (2.5 ml) black pepper
1\/4 cup (60 ml) Parmesan cheese, preferably Parmigiano-Reggiano
1 tbsp (15 ml) fresh parsley or 1 tsp (5 ml) dried parsley<\/p>\n\n\n\n
Preheat oven to 400\u00b0F and line a baking sheet with parchment paper or a baking mat.
In a large mixing bowl, add the Italian breadcrumbs and milk. Mix well and set aside while you prepare the other ingredients, for at least 5 minutes.
Add the ground beef, onion, garlic, egg, salt, black pepper, Parmesan and parsley to the soaked breadcrumb mixture and mix with your hands until well combined. Do not overmix.
Pour onto baking sheet and wet your hands with water and roll meatballs into 2″ diameter balls.
Bake for approximately 15 to 20 minutes, or until meatballs have reached an internal temperature of 74\u00b0C (165\u00b0F). Remove from oven and drain off any excess fat. Serve with your favorite sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 cup (125 ml) Italian breadcrumbs2\/3 cup (160 ml) milk1 lb (454 g) ground beef1\/4 medium onion, finely diced2 garlic cloves, minced1 large egg, beaten1 tsp (5 ml) salt or to taste1\/2 tsp (2.5 ml) black pepper1\/4 cup (60 ml) Parmesan cheese, preferably Parmigiano-Reggiano1 tbsp (15 ml) fresh parsley or 1 tsp (5 ml) dried […]<\/p>\n","protected":false},"author":1,"featured_media":2669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n