Here it is! My "famous" meatball recipe (well famous to all of my friends). These really are the best meatballs EVER. I like to use 80/20 (chuck) ground beef, but feel free to use 97/3 (lean) ground beef instead. Guess what the secret ingredient is?!....Buttermilk!
Ina Garden (Barefoot Contessa) says to bake your meatballs. Genius! That way you don't have to slave over the stove top turning and turning and turning each ball. Preheat the oven to 400 degrees.
*Line the baking sheets with aluminum foil for SUPER easy clean up*
You can also use this basic meatball recipe to make chicken meatballs. Just substitute the ground beef for LEAN ground chicken. ?We have to stay healthy after all. The reason these meatball are sooo delicious is the panade.
To make the panade mix together 1 cup of buttermilk and four slices of bread with the crusts cut off.
Mix the panade together until it turns into a paste. In another bowl mix together the beef, egg, Parmesan, parsley, salt, and pepper. Then dump in the panade, and mix everything together with your hands. Gross! Haha.
To make each meatball even, use a Tablespoon measuring (spoon?) to form each ball. Place the meatballs on the baking sheet about 1" a part.
Then bake them for 30 minutes.
Done! Eat these babies with spaghetti (I just do jarred marinara), throw them in a roll for a meatball sub, or freeze them for later!
Now I also included a note on how to make chicken meatballs for all of those health nuts out there! My mom makes these all the time. There is no egg in this recipe because she is allergic, but the panade binds everything together.Print