Italian-Style Soft Meatballs

Prep time: 20min
Total time: 1 h 10 minmin
Makes: 16 meatballs
2 lb
mixed ground meats (equal parts lean ground beef, pork, veal)
1 kg
2
eggs
1 cup
milk
250 mL
2/3 cup
fresh or dry breadcrumbs
150 mL
1/2 cup
grated Parmesan
125 mL
1/2 cup
finely chopped fresh parsley
125 mL
1/4 cup
grated onion
60 mL
2
cloves garlic, minced
1 tsp
each salt and pepper
5 mL
pinch ground nutmeg
2 tbsp
olive oil
30 mL
Per serving (1 meatball):
calories
160
fat
9 g
saturated fat
3 g
carbs
4 g
sugar
1 g
protein
15 g
cholestrol
65 mg
fibre
0 g
sodium
280 mg

Directions

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In large bowl, use hands to mix together ground meats, eggs, milk, breadcrumbs, Parmesan, parsley, onion, garlic, salt, pepper and nutmeg. Cover and chill about 10 min. for mixture to firm up.

  2. Using 1/3 cup (75 mL) measure, fill to rim with meat mixture. Unmold and roll into ball. Make 16 meatballs.

  3. Heat olive oil in large non-stick skillet on medium heat. Working in batches, brown meatballs on all sides, 3 to 5 min. Transfer to prepared baking sheet. Bake 15 to 18 min. until cooked through and internal temperature reaches 74˚C (165˚F).

Tip

To keep meatballs warm, add a thin layer of tomato sauce into the bottom of a slow cooker before adding cooked meatballs. Cover and set on WARM setting for a help-yourself appetizer.
Substitute ground turkey, chicken or lamb.