Chef John's Italian Meatballs
This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. Once the meatballs are baked, add them to your favorite prepared tomato sauce and simmer for 1 to 2 hours.
plain bread crumbs
⅓
cup
milk
½
cup
olive oil
2
tablespoons
onion, diced
1
ground beef
1
pound
ground pork
1
pound
eggs
2
grated Parmesan cheese
2
tablespoons
fresh parsley, chopped
¼
bunch
garlic, crushed
3
cloves
salt
2
teaspoons
ground black pepper
1
teaspoon
dried Italian herb seasoning
1
teaspoon
red pepper flakes
½
teaspoon
 Gather all ingredients.
  Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
  Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
  Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
  Preheat the oven to 425 degrees F (220 degrees C).
  Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.
  Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
  Serve and enjoy!
