(Makes about 28 - 1 1/2 " meatballs)
1/2 cup fine, dry breadcrumbs
1/2 cup milk
1/2 grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 tsp kosher salt
1 tsp fresh ground black pepper
1 pound ground meat such as beef, pork, turkey, chicken, veal or a mix
1/2 cup grated onion (grated on course grater)
1 clove garlic, minced
In a small bowl or large liquid measuring cup, combine breadcrumbs and milk. Set aside while preparing the rest of the meatballs, the breadcrumbs will absorb the milk and become soggy.
In a large bowl whisk egg, then add salt, pepper, Parmesan cheese and parsley; mix to combine.
Add ground meat to the egg mixture. Use your hands to mix all together, press don’t squeeze.
Then add onions, garlic and soaked breadcrumbs to the meat mixture. Using hands fully incorporate, try not to over mix.
I use a cookie scoop (2 tbsp size) to form meatballs, then roll them in my hands to make round balls.
Line baking sheet with parchment paper and place meatballs on prepared pan, so they are not touching. Roast in the oven at 400 F for 20 minutes. Do not over cook, meatballs are done when they are browned on the outside and 165 F in the middle.
I like to add the meatballs to a pot of pasta sauce and simmer, then serve on top of pasta, zucchini noodles or by themselves.