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Italian Wedding Meatballs

These are the small, tender, classic meatballs that belong at every party table. They're seasoned perfectly and light enough that eating several of them doesn't feel like a commitment. Serve in a chafing dish with marinara or broth for dipping and keep them coming.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 30 servings
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1/2 lb ground veal or pork
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup whole milk
  • 1/4 cup grated Parmesan
  • 2 cloves garlic minced
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg
  • Olive oil for brushing

Method
 

  1. Preheat oven to 425°F and line two baking sheets with foil, then brush lightly with olive oil.
  2. Soak breadcrumbs in milk for 5 minutes.
  3. Mix soaked breadcrumbs with ground beef, veal, Parmesan, garlic, parsley, egg, salt, pepper, and nutmeg until just combined.
  4. Roll into very small balls, about 1 inch in diameter.
  5. Arrange on prepared baking sheets and bake for 14-16 minutes until golden and just cooked through.
  6. Serve warm with marinara or light chicken broth for dipping.