Marys Meatballs Recipes

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MARY'S BAKED ITALIAN MEATBALLS



Mary's Baked Italian Meatballs image

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.

Provided by Clare Bear

Categories     Meat

Time 35m

Yield 20 meatballs, 6-8 serving(s)

Number Of Ingredients 11

1 clove garlic
1/2 cup onion
3 slices bread
3/4 cup buttermilk
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup grated parmesan cheese
1 egg
1 tablespoon parsley
black pepper
1 1/4 lbs lean ground beef

Steps:

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

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