The other day I let my daughter decide which she wanted to do. Make dinner or clean. She chose dinner once she heard my suggestion of homemade meatballs. She hates mixing and cooking meat – I think she will be more vegetarian once she is on her own. But, she thought meatballs sounded really good.
Verdict: These were a hit! Double or triple the recipe and freeze them once fully cooked to have for weeknight meals. Better than store bought frozen meatballs according to my entire family and if you are making one batch it is just as easy to add a second or third while mixing and scooping them.
Tip: Buy a good scoop that will help you with portioning meatballs, cookies, and even ice cream!
for serving: homemade or jarred pasta sauce, Parmesan cheese shredded, and long sub or hot dog rolls (toast with butter and garlic for that garlic bread flavor!)
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet with vegetable oil.
Put the breadcrumbs in a large bowl and pour the milk over.
Add the egg yolks, cheese, salt, pepper and garlic to the bowl and mix until combined.
Add the meat, basil and parsley. Blend everything together well, using your hands. Use a 2 tablespoon scoop to portion out the meat balls. They don’t need to be perfect. Imperfectly rolled balls hold the sauce better.
Arrange the meatballs on an oiled rimmed baking sheet.
Bake 10 minutes, then turn the meatballs over with.
Continue baking until nicely cooked about 8-10 minutes.
If you are serving them with tomato sauce drop them in the sauce as it heats to add extra flavor. If not set aside to cool and eat or freeze.