Ingredients
- Ground Meat: 500g (1 lb) of ground beef (or a mix of beef and lamb).
- Eggs: 2-3 large eggs (to bind the mixture).
- Aromatics: 1 small onion, finely minced.
- Herbs: 2 tablespoons fresh parsley, finely chopped.
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Optional Binder: 1/2 cup breadcrumbs (if the mixture is too wet).
Instructions
- Mix: In a large glass bowl, combine the ground meat, minced onions, and parsley.
- Bind: Crack the eggs directly into the bowl. Add salt, pepper, and any extra spices.
- Combine: Using your hands or a spatula, mix everything gently until just combined. Tip: Do not overmix, or the meatballs will become tough.
- Shape: Scoop about 2 tablespoons of the mixture and roll it between your palms to form smooth, even balls (about the size of a golf ball).
- Arrange: Place the meatballs in a baking dish or on a tray lined with parchment paper.
- Cook: * Baking: Bake at 200°C (400°F) for about 15-20 minutes until browned and cooked through.
- Frying: Alternatively, brown them in a skillet with a little olive oil over medium heat for 8-10 minutes.
Serving Suggestion: Serve these meatballs with your favorite pasta and marinara sauce, or inside a warm sub sandwich!
