Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1/2 cup (60g) bread crumbs, plain, dry (like Panko)
  • 1/4 cup (60ml) milk (any kind - dairy or non-dairy)
  • 1 large egg, lightly beaten
  • 1/4 cup (20g) grated Parmesan cheese (optional)
  • 1/4 cup (5g) finely chopped fresh parsley (or 1 tablespoon dried)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or vegetable oil)

Instructions:

  1. In a large bowl, combine ground beef, bread crumbs, milk, egg, Parmesan cheese (if using), parsley, garlic, Italian seasoning, salt, and pepper. Gently mix with your hands until just combined. Do not overmix.
  2. Roll the mixture into 1-inch meatballs. Place the meatballs on a baking sheet lined with parchment paper (this helps prevent sticking).
  3. Heat olive oil in a large skillet over medium heat. Add meatballs to the skillet in a single layer, being careful not to overcrowd. Cook, turning frequently, until browned on all sides (about 5-7 minutes).
  4. Reduce heat to low, cover the skillet, and continue cooking until the meatballs are cooked through, about 10-15 minutes. Alternatively, transfer the baking sheet with the browned meatballs to a preheated oven at 375°F (190°C) and bake for 10-15 minutes. The meatballs should be firm to the touch and the internal temperature should reach 165°F (74°C) using a meat thermometer.
  5. Add the meatballs into your favourite gravy or sauce.