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Juicy Meatballs
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Ingredients
  • 1/2 cup bread crumbs (homemade or Panko)
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup Parmigiano Reggiano cheese, finely grated (or grated parmesan)
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 pound ground beef or pork
  • 1 to 2 tablespoons canola oil 

Instructions
  1. Preheat oven to 425°F. Line a large baking pan with parchment paper.
  2. In a large bowl, stir bread crumbs and milk together and let sit for 5 minutes.
  3. Add the egg, cheese, oregano, salt, and freshly ground pepper. Stir until well blended.
  4. Add the ground meat and use a fork or your fingers to gently mix everything until combined. (For the most tender meatballs, try not to over mix.)
  5. Wet your hands and then form the mixture into 1/2 inch balls. (About 35 meatballs.)
  6. Place meatballs on prepared baking pan spaced a little apart. Brush or spray each meatball with oil.
  7. Bake until cooked through. Internal temperature should be 165°F. (Approximately 20 minutes.)
* Can also cook meatballs in a large skillet over medium heat using 2 tablespoons of cooking oil. Fry until cooked through and browned on all sides. Internal temperature will be 165°F. (Approximately 15 minutes.)

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