- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 5 tbsp
- olive oil, divided
- 75 mL
- 1
- medium onion, finely chopped
- 0
- 4 cloves
- garlic, minced
- 0
- 3 slices
- white bread, cut into small pieces and crusts removed
- 0
- 1/4 cup
- milk
- 60 mL
- 1 lb
- lean ground beef
- 500 g
- 1 lb
- lean ground pork
- 500 g
- 1
- egg
- 0
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 1/2 tsp
- each salt and ground black pepper
- 2 mL
- 1/2 cup
- finely grated Parmesan cheese
- 125 mL
Method
Step 1
Heat 2 tbsp (30 mL) oil in a large skillet on medium. Add onion and cook until soft; approx. 10 min. Add garlic and cook for 1 min. longer. Transfer onion and garlic mixture to a small bowl and let cool.
Step 2
Place bread pieces in a small bowl and cover with milk. Allow to soak for a few minutes. Meanwhile, combine beef and pork in a large bowl. Gently break meat into smaller pieces with hands. Add egg, parsley, salt, pepper, reserved onion and garlic, bread and cheese. Mix until well combined.
Step 3
Using a 1/4 cup (60 mL) measure, scoop meat mixture and roll into 16 balls. Place on baking tray. Heat remaining olive oil in skillet on medium. Working in small batches, add meatballs and brown on all sides, then cook 15 to 20 min. or until internal temperature reaches 160°F (71°C) on an instant-read thermometer. Remove meatballs from pan and place on paper towel to drain.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 4 meatballs
- Calories:
- 290
- Fat:
- 15 g
- Saturated Fat:
- 4 g
- Carbs:
- 8 g
- Fibre:
- 1 g
- Cholesterol:
- 105 mg
- Protein:
- 31 g
- Sodium:
- 350 mg
