Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup milk (whole or 2% work best)
- 2 tablespoons olive oil
If you’re like me and enjoy experimenting, feel free to swap the beef for turkey or add a pinch of chili flakes for a bit of warmth. The beauty of this recipe lies in its adaptability, much like the varied flavors that filled our Devonshire kitchen.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step always reminds me of how my mum would prepare the kitchen, ensuring everything was in its place before the magic began.
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and oregano. Add the milk to help keep the meatballs moist. Mix until just combined, being careful not to overwork the meat — a tip my mum often emphasized.
- Using your hands, shape the mixture into 1.5-inch meatballs, placing them evenly spaced on the prepared baking sheet. I always found this part meditative, a quiet moment amidst the bustling kitchen.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 5 minutes per batch. This step infuses them with a rich, caramelized flavor that’s simply irresistible.
- Transfer the browned meatballs back to the baking sheet and bake in the oven for 10-12 minutes, until cooked through. Remember, they should be firm to the touch, a little trick I picked up from my many mornings watching my mum at work.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International