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!
- Medium Mixing bowls
- Sheet Pans or Cookie Sheets with an edge
- Sheets of Parchment Paper
- Cookie scoop
- 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)
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
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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.
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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.
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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.
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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!
- 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.