How To Make Tender Italian Baked Meatballs

This classic Italian meatball recipe uses 3 types of meat: Ground Beef, Pork & Veal.

The key to moist, tender meatballs is a bread & water mix called "panade".

Work the bread and water mix with your hands until it's soft and pasty looking.

Kosher salt, pepper, onion powder, granulated garlic & oregano season the meatballs.

Use grated parmigiano reggiano to give the Italian meatballs a great flavor.

Add fresh Italian parsley to the baked meatball mix. You'll need 1/2 cup.

Combine the meat, panade, spices, parmesan & parsley and mix well.

Form the meatball mixture into balls and place on a baking sheet to bake.

Bake the meatballs for 18-25 minutes (depending on what you'll do with them.

If simmering in sauce, only bake the meatballs for 18 minutes, as they continue to cook in the sauce.

We used the meatballs as an appetizer with pomodoro sauce & ricotta cheese w/garlic bread.