Basic Tender, Juicy Meatballs. A higher fat content ensures that your meatballs stay juicy. If you've ever had a sad, dry meatball, a. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well.

Mix all ingredients together in a large bowl. The meatballs turned out super tender, moist and loaded with Parmesan cheese. The trick to these baked Italian meatballs is the buttermilk. You can cook Basic Tender, Juicy Meatballs using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Basic Tender, Juicy Meatballs

Prepare 1 lb of lean ground beef.
You need 1 lb of ground pork.
Prepare 1/3 cup of cream, any kind you have, heavy or light or half and half.
It's 1/3 cup of fresh white soft bread crumbs ( about 2 slices pulsed in food processor ).
It's 2 large of egg yolks.
Prepare 2 of minced cloves of garlic.
Prepare 1 of finely chopped small onion.
It's 1 tsp of salt.
It's 1/2 tsp of black pepper.
You need 1 tsp of italian seasoning.
It's 3 tbsp of grated romano or parmesan cheese.
It's 1 tsp of hot sauce, such as franks brand.
It's 1 tsp of unsalted butter.
It's 1 tbsp of olive oil.
You need 1/2 cup of beef broth.

It adds tons of moisture to the meatballs and helps bind everything together. There are a lot of ways to approach cooking the meatballs. For the most tender texture, you could poach them right in the sauce, but you'd lose out on the flavor that browning adds, and in this case, that flavor is important to me. Browning, though, comes with its own set of options.

Basic Tender, Juicy Meatballs instructions

In a in a medium skillet add butter and olive oil and cook onion and garlic gently until soft but not brown. Cool to room temperature..
whisk cream and egg yolks in bowl, add fresh bread crumbs and let sit while finishing the rest of the recipe..
In a large bowl, add beef, pork, cooled onion/garlic mixture, salt, pepper, italian seasoning, romano cheese, hot sauce and finally soaked bread crumb mixture with any extra liquid not absorbed. Gently mix until all is well combined. Chill an hour or more for easy meatball forming..
Preheat oven to 425.Spray a rimmed baking sheet with non stick spray..
Form meat mixture into 1 to 1 1/2 inch balls, lay in single layer on baking sheet. Pour warmed broth around them, cover loosely with foil. Bake 18 to 25 minutes just until cooked through...
They are now ready to use in any recipe you want meatballs in. With pasta and marinara or alfreado sauce. In sandwiches, subs, pizzas, quesadillas and wraps. Even in omelettes. They freeze great. Freeze individually and then pack in a freezer bag to always have them on hand!.

Every element in this recipe builds a flavorful and moist meatball but what makes them truly juicy is adding the bread crumbs. They are tender all the way through. The moist bread crumbs also help these reheat really well. Make these and you will be known for your meatballs. it's a rich, mushroomy meatball stroganoff These are basic meatballs with a whole depth of umami flavour. They're soft and tender, beautifully moist, yet hold together well in sauces.