Description
Tender and flavorful meatballs made with a blend of ground beef and veal, baked to perfection and ready to serve with your favorite sauce.
Ingredients
- For the Meatballs:
- 1 pound ground beef (80/20)
- 1 pound ground veal
- 1 large Vidalia onion, cut into quarters
- 4 cloves garlic
- ½ cup chicken stock
- 1 tablespoon fish sauce
- 1 cup panko bread crumbs
- 1 ¼ cups fresh grated parmesan cheese
- 3 tablespoons fresh chopped parsley
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 large egg, lightly beaten
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with foil for easy cleanup.
- Prepare the Meat Mixture: In a large bowl, lightly mix the ground beef and veal together. Set aside.
- Blend the Onion and Garlic: In a blender, add the onion and garlic and blend until pureed.
- Combine Ingredients: Add the onion mixture, chicken stock, fish sauce, panko, parmesan, parsley, salt, pepper, and egg to the meat mixture. Use your hands to mix everything together until well combined.
- Form the Meatballs: Gently shape the mixture into meatballs approximately the size of a golf ball. Place them on the baking sheet, making sure they are not touching.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes, or until they are fully cooked through and browned on the outside.
Notes
- For an extra crispy texture, broil the meatballs for an additional 1-2 minutes at the end of baking.
- Feel free to use ground pork in place of the veal for a different flavor.
- These meatballs freeze well, so you can make a large batch and store them in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
