These parmesan & herb meatballs are a twist on my Grandmother’s classic recipe. They’re moist and flavorful, and happen to be the perfect recipe to meal prep. I like. to make them in bulk & freeze some.
If you have a stand mixer, this recipe just got even more simple. I suggest using the paddle attachment because it’s easier to clean.
Scroll past the recipe for more information, options & links to my favorite ingredients and brands included in the recipe.
PARMESAN & HERB MEATBALLS
Ingredients
- 2lb meat (beef & pork or tri-mix)
- 3 eggs, beaten
- 1/2 cup beef broth
- 1/4 cup milk
- 1 garlic clove, minced
- 1/4 cup fresh or dried parsley
- 1tbsp salt
- 1tbsp pepper
- 2tsp basil
- 1tsp dried red pepper flakes
- 1/8 tsp nutmeg (optional)
- 1 &1/2 cup parmesan
Instructions
- Whisk your eggs in a small bowl, set aside.
- Mince your garlic and shred parmesan if needed.
- Place all ingredients into a big bowl. You can mix by hand or use a stand mixer.
- Once well mixed, separate into 2-3oz meatballs. I measure with a scale, but you can also just make whatever size you prefer.
- Place them on an oiled baking sheet.
- Bake at 400 for 30-35 minutes.
Notes
I love doubling or tripling this recipe and freezing some. These meatballs are so delicious and an easy way to get in some quick protein. They are also very versatile when they are stored plain. You can add them to pastas, sandwiches, or even have them as the main character in a dish.
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