- Prep Time
- 20 mins
- Total Time
- 1 h 10 m
- Makes
- 16 meatballs
Ingredients
- 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
Method
Step 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.
Step 2
Using 1/3 cup (75 mL) measure, fill to rim with meat mixture. Unmold and roll into ball. Make 16 meatballs.
Step 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 74ËšC (165ËšF).
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 meatball):
- Calories:
- 160
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 4 g
- Sugar:
- 1 g
- Cholesterol:
- 65 mg
- Protein:
- 15 g
- Sodium:
- 280 mg
