Ingredients:

  • 1.5 lb lean ground beef (90% lean)
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Instructions:

  1. In a large bowl, whisk together the milk, egg, garlic, parsley, salt, pepper, and oregano.
  2. Stir in the breadcrumbs and let the mixture sit for 5 minutes to allow the breadcrumbs to hydrate.
  3. Add the lean ground beef to the bowl and gently combine the ingredients using your hands or a fork until just incorporated; do not overmix.
  4. Preheat oven to 400°F (200°C).
  5. Roll the mixture into 1-inch spheres and place them on a parchment-lined baking sheet.
  6. Bake for 15–18 minutes or until the internal temperature reaches 160°F (71°C) and edges are deep brown.
  7. Transfer cooked meatballs to a wire rack to cool completely for approximately 20 minutes.
  8. Place cooled meatballs on a frozen baking sheet in a single layer and freeze for 2 hours before transferring to an airtight container.