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.
Melt-In-Your-Mouth Italian Meatballs
Great meatballs to add to your pasta, or any dish!
Equipment
- 2 Medium Mixing bowls
- 2 Sheet Pans or Cookie Sheets with an edge
- 2 Sheets of Parchment Paper
- 1 Cookie scoop optional
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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
- 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.
- 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.
- 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.
- 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.
