Meatballs

In trying to re-create the greatest meatballs I’ve ever had in my life at Uccelino’s restaurant in Edmonton, I came across this recipe which incorporated parmesan cheese into the meatballs. This is what I was told made the meatballs at Uccelino’s so melt-in-your-mouth-y.

I am enjoying these very much, and can’t wait to perfect this recipe over time.

Elle from Cooker RU

Melt-In-Your-Mouth Italian Meatballs

Great meatballs to add to your pasta, or any dish!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: Main Course, Side Dish

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Panko Bread Crumbs
• 1 tbsp Italian Seasoning any brand
• 1 1/3 cup milk any savoury kind
• 1 lb ground beef
• 1 lb ground pork
• 1/2 med onion finely diced or grated
• 4 cloves garlic minced
• 2 large eggs beaten
• 2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1/2 cup Parmesan cheese preferably Parmigiano-Reggiano
• 2 tbsp fresh parsley or 1 tsp dried parsley

Equipment

• 2 Medium Mixing bowls
• 2 Sheet Pans or Cookie Sheets with an edge
• 2 Sheets of Parchment Paper
• 1 Cookie scoop optional

Method

 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
2. In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
3. Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.
4. Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.
5. Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!

Notes

• Found at https://www.cookerru.com/italian-meatballs/
• Don't overwork the meatballs, so they stay light and melt in your mouthy.
• I use panko crumbs with Italian seasoning instead of "Italian breadcrumbs".
• Trying to re-create the amazing meatballs from Uccelino's in Edmonton.