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Caramelized Crust with a Light and Moist Center
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hour
Ingredients
- 2 Tbsp extra virgin olive oil, plus more for baking sheet
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 1 tsp salt
- 1 tsp garlic powder
- freshly ground black pepper
- 1 cup Parmesan cheese, finely grated, plus more for serving
- 1/2 kg ground beef (20% fat recommended)
- homemade or store bought tomato sauce and basil
Directions
- Place rack on top third of oven and preheat to 425 °F.
- Cover a large rimmed baking sheet in foil, and brush with olive oil to prevent sticking.
- In a medium bowl, vigorously stir the 2 eggs, 3/4 cups Panko, the 1/2 cups of milk, 1 tsp salt, 1 tsp garlic powder, several cracks of black pepper, 1 cup of Parmesan cheese, and the 2 Tbsp of olive oil until nearly a smooth paste. Let it rest for 5 minutes to hydrate.
- Mix in one quarter of the beef to the medium bowl until combined. Then add in the remaining beef and mix until combined.
- Using oiled hands, form into 8+ large meatballs and place on the prepared baking sheet.
- Bake meatballs until well browned underneath, about 15 minutes. Using a stiff spatula, pry up and turn over meatballs (they may stick a little). Bake until browned on the second side and a thermometer inserted into the center of each registers 160 °F. This takes about another 5-7 minutes of baking.
- Serve meatballs with a tomato sauce and optional fresh basil.
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