bonappetit4.5
Easiest Meatballs
Make chicken meatballs, turkey meatballs, or whatever balls you like with this easy Italian-style recipe for meatballs, streamlined for busy weeknights.
👥 4 Servings🔥 Cook: 15 min👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●wooden spoon
- ●oven
- ●spatula
📝 Preparation Steps
1
Place rack in top third of oven; preheat oven to 425°. Lightly brush a large rimmed baking sheet with extra-virgin olive oil. Using a sturdy wooden spoon, vigorously stir 2 large eggs, 1½ cup (102 g) panko, ½ cup whole milk, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. garlic powder, 1 tsp. oregano, 2 oz. Parmesan, finely grated (about ½ cup), remaining 3 Tbsp. extra-virgin olive oil, and several cranks of freshly ground black pepper in a large bowl until nearly a smooth paste. Let the mixture rest for ⏱️ 10 minutes. Mix in a quarter of 1 lb. ground beef (20% fat) or other ground meat (combining just a small amount of meat first makes it easier to incorporate the rest without overmixing). Add remaining ground beef and mix well to thoroughly combine, but don’t overwork it. Using oiled hands, divide meat mixture into eighths; form into 8 large meatballs and place on prepared baking sheet.
large eggs2½ cup (102 g) panko1½ cup whole milk½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1. garlic powder1 tsp. oregano1 tsp. Parmesan, finely grated (about ½ cup), plus more for serving2 oz. extra-virgin olive oil, plus more for baking sheet3 TbspFreshly ground black pepper. ground beef (20% fat) or other ground meat, divided1 lb
2
Bake meatballs until well-browned underneath, about ⏱️ 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 5–⏱️ 7 minutes.
3
Divide meatballs among plates and spoon warm tomato sauce over. Top with torn basil leaves and more Parmesan. Do Ahead: Meatballs can be baked 3 days ahead. Cool, then chill; reheat in an oven set to 325° or simmer in sauce until warmed through, 10–⏱️ 15 minutes. Editor’s note: This meatball recipe was first printed in our September 2020 issue as “Weeknight Meatballs.” Head this way for more of our best Italian recipes →
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