Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup Parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a small bowl, soak the Panko breadcrumbs in whole milk for 2 minutes to create a panade.
  2. In a large mixing bowl, combine the ground beef, beaten egg, Parmesan cheese, minced garlic, salt, pepper, and chopped parsley.
  3. Gently fold the soaked breadcrumb mixture into the meat until just combined; do not overwork the meat to avoid a rubbery texture.
  4. Using a scoop, form the mixture into uniform balls roughly 1.5 inches in diameter.
  5. Place meatballs on a parchment-lined baking sheet, leaving 1 inch of space between each piece.
  6. Preheat oven to 400°F (200°C) and bake for 18 to 22 minutes.
  7. Use a digital meat thermometer to ensure the center of the largest meatball reaches an internal temperature of 160°F (71°C) before removing from the oven.