Meatball Recipe
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- 1 large egg: Acts as a binder
- 2 tablespoons water: Adds vital moisture
- ¼ cup yellow onion: Very finely minced
- 2 cloves garlic: Minced fresh
- ¼ cup Panko breadcrumbs: For a lighter texture
- ¼ cup Parmesan cheese: Grated
- 1 teaspoon Italian seasoning: Dried blend
- ½ teaspoon garlic powder: Enhances savory flavor
- ½ teaspoon salt: For seasoning
- ¼ teaspoon black pepper: Ground
- 1 pound ground beef: 80% or 85% lean is highly recommended
🛒 Ingredients
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Canola oil:
For greasing the baking sheet
🍳 Instructions
- Prep the Oven: Preheat your oven to 450°F (232°C). Grease a rimmed baking sheet with canola oil.
- Beat Liquid Ingredients: Place the egg and water in a large mixing bowl. Beat them together thoroughly with a fork.
- Combine Seasonings: Add the minced onion, garlic, Panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix well using the fork.
- Incorporate Meat: Add the ground beef to the bowl. Mix gently until just combined to keep the meat tender.
- Shape Meatballs: Roll the mixture into 1 ½-inch balls using your hands. Space them evenly on the greased baking sheet.
- Bake and Serve: Bake for 10 to 12 minutes. Ensure they reach an internal temperature of at least 160°F (71°C). Serve hot with spaghetti and marinara sauce.
- Prevent Toughness: Avoid over-mixing the meat. Handling the ground beef too much compacts the proteins, leading to a dense, rubbery texture.
- Fat Content Matters: Lean beef (like 93/7) makes dry meatballs. Stick to 80/20 or 85/15 ground chuck so the rendering fat keeps the centers incredibly juicy.
- Uniform Sizing: Use a small cookie scoop to portion the meat before rolling. This guarantees they all cook at the exact same rate.
- Freezer Instructions: You can freeze these raw or cooked. Flash-freeze them on a parchment-lined tray for 1 hour, then transfer them to a freezer bag for up to 3 months.