These homemade meatballs are very juicy and easy to make. They taste great either in a pasta sauce or on their own.
3tablespoonsFresh parsley leaveschopped
1/2cupFine bread crumbs
1teaspoonBlack pepper powder
Olive oilto grease the pan
In a bowl mix together the bread crumbs and milk. Let it rest for 5 minutes.
In a large bowl mix all the other ingredients except olive oil for greasing the pan. Add soaked bread crumbs and mix until everything is evenly mixed.
Roll level 2 tablespoons of mixture into balls. Chill the meatballs in the refrigerator for about 30 minutes before baking.
Preheat oven at 180°C for 10 minutes. Grease the baking tray with olive oil and place the meatballs about 1 cm apart. Bake for about 20 – 25 minutes or until browned and cooking through. Turn the meatballs halfway through cooking time to ensure even browning.
NOTE – Mix all the ingredients until they are just combined. Over mixing makes the meatballs tough and rubbery.
Cooked and cooled meatballs can be frozen for up to a few months.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.