Mary's Baked Italian Meatballs

“Buttermilk is the surprising secret for these flavorful meatballs! This is an adaptation from Cook's Illustrated's Pasta book. These are juicy and tender but lean, and ready to plop into your favorite sauce.”
READY IN:
35mins
SERVES:
6-8
YIELD:
20 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, mince garlic.
  2. Add onion, and pulse to chop.
  3. Add bread slices, crumbled, and pulse to shred.
  4. Add buttermilk, pulse, and let stand until liquid is absorbed.
  5. Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
  6. Add ground beef, pulse till thoroughly mixed.
  7. Form into meatballs 1-1/2 to 2 inches in diameter.
  8. They will be soft (it makes about 20 meatballs or so).
  9. Place on a foil-lined 10 x 15 jelly roll pan.
  10. Bake at 400 degrees for about 20 minutes.

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