Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko or plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp onion, finely minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Instructions:

  1. In a small bowl, stir together the breadcrumbs and milk. Let the mixture sit for 5 minutes until it forms a thick paste (panade).
  2. In a large bowl, combine the ground beef, beaten egg, Parmesan cheese, minced garlic, minced onion, salt, pepper, and dried oregano.
  3. Add the soaked breadcrumb paste to the beef mixture. Gently fold the ingredients together using your hands or a fork until just combined; do not over-mix.
  4. Use a 1.5 tbsp cookie scoop to form 16 even meatballs, rolling them lightly between your palms.
  5. For oven baking: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 18-20 minutes until the internal temperature reaches 160°F (71°C).
  6. For air fryer: Arrange meatballs in a single layer in the basket and air fry at 380°F (193°C) for 10-12 minutes, shaking the basket halfway through.