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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the breadcrumbs in milk for 5 minutes until they absorb the liquid.
Add the beef mince, grated onion, minced garlic, beaten egg, grated Parmesan, and chopped parsley.
Season with salt and pepper and mix everything together until well combined.
Roll the mixture into balls and place them on a lined baking tray.
Bake in a preheated oven at 180C for 20 minutes until browned and cooked through.
Heat olive oil in a pan and fry the finely chopped onion and minced garlic until soft and fragrant.
Add the tomato puree and cook for a few minutes until it darkens slightly.
Stir in the chopped tomatoes and dried oregano.
Simmer gently until the sauce thickens slightly.
Add the cooked meatballs to the sauce and let them soak up the flavors.
Serve with pasta or rice and sprinkle extra Parmesan on top.
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Soaking the breadcrumbs in milk before mixing keeps the meatballs soft, juicy and never dry.
Can I use a different type of meat?
Yes, you can substitute beef mince with pork, chicken, or turkey mince.
How do I prevent the meatballs from falling apart?
Ensure the mixture is well combined and the breadcrumbs are properly soaked to help bind the meatballs.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them for up to a day before baking.
What can I serve with these meatballs?
They pair well with pasta, rice, or even crusty bread.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs in sauce for up to 3 months.
