Classic Italian Meatballs (1 Pound Beef)

Craving a taste of classic Italian comfort food? Look no further than these easy-to-make, incredibly flavorful Italian meatballs! Using just one pound of ground beef, this recipe delivers tender, juicy meatballs that are perfect for piling high on spaghetti, nestling into a warm, crusty sub, or simply enjoying on their own as a satisfying appetizer. Get ready to fill your kitchen with that irresistible aroma of garlic, herbs, and simmering meat – let's get cooking!

Ingredients:

• 2 tablespoons olive oil (or other cooking oil) for browning
• 1 pound ground beef (80/20 blend recommended for flavor and moisture)
• 1/2 cup fresh breadcrumbs (made from about 1-2 slices of day-old Italian or white bread, crusts removed and processed into crumbs)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup whole milk or half-and-half
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley or 1 Tbsp dried parsley
• 1 tsp Italian seasoning
• 1/2 tsp salt 
• 1/4 tsp black pepper

Instructions:

1. Prepare the Breadcrumbs: If you don't have pre-made breadcrumbs, tear the bread into small pieces and pulse them in a food processor until you have coarse crumbs.
2. Combine Wet Ingredients: In a large mixing bowl, gently whisk the lightly beaten egg and milk (or half-and-half together.
3. Soak the Breadcrumbs: Add the fresh breadcrumbs to the egg mixture and let them soak for about 5 minutes to soften. This helps create tender meatballs.
4. Add Remaining Ingredients: To the bowl with the breadcrumb mixture, add the ground beef, Parmesan cheese, minced garlic, chopped fresh parsley (or your chosen substitute), Italian seasoning, salt, and black pepper.
5. Gently Mix: Use your hands to gently combine all the ingredients. Be careful not to overmix, as this can result in tough meatballs. Mix just until everything is evenly distributed.
6. Form the Meatballs: Lightly moisten your hands with cold water to prevent the meat from sticking. Take about 1-2 tablespoons of the mixture (depending on your desired size) and roll it gently between your palms to form a round meatball. Place the formed meatballs on a clean plate or baking sheet lined with parchment paper.
7. Brown the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs to the skillet in a single layer. You may need to work in batches to avoid overcrowding the pan.
8. Brown on All Sides: Cook the meatballs for about 5-7 minutes, turning them occasionally, until they are nicely browned on all sides. Browning adds flavor and helps them hold their shape. They don't need to be cooked through at this stage.
9. Simmer in Sauce (Recommended): For the best flavor and to ensure they are fully cooked, transfer the browned meatballs to your favorite tomato sauce (homemade or store-bought) in a saucepan. Bring the sauce to a gentle simmer, cover the pan, and cook for another 20-25 minutes, or until the meatballs are cooked through and tender.
10. Bake (Alternative Cooking Method): Preheat your oven to 375°F (190°C). Place the browned meatballs on a baking sheet. Bake for 20-25 minutes, or until they are cooked through. You can then add them to your sauce if desired.
11. Serve: Serve the meatballs hot with pasta, in a meatball sub, or as an appetizer. Garnish with extra grated Parmesan cheese and fresh parsley (if used), if desired.