The Perfect Italian Meatball

The secret to incredibly tender meatballs? A panade (bread soaked in milk) that keeps them moist and light. These Italian beef meatballs are seasoned with garlic, Parmesan, and fresh herbs, then simmered in a rich marinara sauce until they're bursting with flavor.

Ingredients

• 1.5 lbs ground beef (85/15)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/3 cup Parmesan cheese, grated
• 1 large egg
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper
• 1 jar (24 oz) marinara sauce (or homemade)
• 1 cup shredded mozzarella
• Fresh basil for garnish
• Spaghetti for serving

Instructions

Step 1:

Soak breadcrumbs in milk for 5 minutes. Mix with beef, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Roll into 1.5-inch balls.

Step 2:

Brown meatballs in a hot skillet with olive oil, 2-3 minutes per side. Don't cook through.

Step 3:

Pour marinara sauce over meatballs. Cover and simmer 20 minutes. Top with mozzarella, cover until melted. Garnish with basil. Serve over spaghetti.

Nutrition Facts (Per Serving)