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Melt In Your Mouth Meatballs

Making the best melt-in-your-mouth meatballs in your kitchen is about simple, high-quality ingredients and a little love. We use ground beef, fresh bread, and milk, combined with the richness of the cheese, to create a fluffy, pillowy meatball. With this recipe, I may have just ruined your next Italian date night out.
Prep Time 15 minutes
Cook Time 30 minutes
Serving Size 24 meatballs

Ingredients

  • 2 cups finely diced bread I use sourdough bread ends
  • 1/2 cup milk any kind, unsweetened
  • 2 pounds ground beef can use half ground beef, half pork
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp dried parsley
  • 2 cloves garlic
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  • If necessary, pulse bread in a food processor to create finely diced pieces.
  • In a large mixing bowl, place bread and milk at the bottom of the bowl. Let it sit for 5 minutes.
  • Add the rest of the ingredients.
  • Use your hands and mix it all together. Do not overwork the mixture as we want to keep the meatballs light and airy.
  • Use an ice cream scoop to form 24 meatballs. Don't squeeze the meatballs too firmly in your hands, light circular motions.
  • Let them sit in the refrigerator for at least 30 minutes.
  • In a dutch oven, add 1 Tbsp olive oil. In batches brown meatballs, 5-6 meatballs at a time, so that you don't overcrowd and steam the meatballs. We want to brown them on the top and bottom side.
  • Add all the meatballs to the dutch oven and cover them in your favorite marinara sauce (about 4-5 cups worth). Cover, and cook on low for 20 minutes.
  • Serve over pasta and enjoy.