Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil

Instructions:

  1. In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until it forms a thick paste.
  2. In a large mixing bowl, whisk together the beaten egg, parmesan, garlic, parsley, salt, pepper, and oregano.
  3. Fold the ground beef and the breadcrumb paste into the seasoning mixture. Use fingers to gently combine until just incorporated; do not overwork the meat.
  4. Using a cookie scoop, portion the meat into equal balls roughly 1.5 inches in diameter.
  5. Wet palms with cold water to prevent sticking and gently roll the meat into spheres without squeezing too tightly.
  6. Heat the olive oil in a skillet over medium-high heat until it shimmers.
  7. Place meatballs in the pan, leaving space between each, and brown for 3-4 minutes per side until a deep mahogany crust forms.
  8. Continue cooking, rotating occasionally, until the internal temperature reaches 160°F (71°C) or the center is no longer pink.