Testy Baked Italian Meatballs Without Breadcrumbs Recipe

Delicious, juicy, delicious Baked Italian Meatballs (No Bread Crumbs) may be on your table in 40 minutes! Oats replace bread and breadcrumbs in these gluten-free meatballs, which contain sharp Pecorino cheese, fresh herbs, and the perfect aromatics.   


– 4 large eggs, beaten – ½ cup whole milk – 1 cup rolled, old-fashioned or quick cooking oats (See Notes.) – 1 cup grated Pecorino Romano cheese – ½ cup finely chopped yellow onion (about 1 large onion) – ¼ cup chopped fresh basil leave – ¼ cup chopped flat-leaf parsley – 1 Tbsp minced garlic – 2 tsp salt – 1 tsp black pepper – 2 pounds ground beef (80/20 or 85/15)


Prepare all ingredients as directed. Mix eggs and milk in a large bowl. 4 big eggs, ½ cup whole milk After properly soaking in egg/milk, hydrate oats for 5 minutes.  



1 cup rolled, old-fashioned, or quick-cooking oats Add cheese, onions, herbs, garlic, salt, and black pepper.  


Ingredients: 1 cup grated Pecorino Romano cheese, ½ cup finely chopped yellow onion, ¼ cup chopped fresh basil, ¼ cup chopped flat-leaf parsley, 1 Tbsp minced garlic, 2 tsp salt Lightly mix ground beef and oats until mixed.    


Overmixing meatballs makes them hard. Rest this mixture 15 minutes. Making it the day before and refrigerating it overnight under plastic wrap.  


2-pound ground beef Before portioning, cook a little meatball mixture and taste for spice and texture. Reseason as needed.  


Set the oven to 375˚F and place a rack in the center. Divide mixture into 2-3 oz (¼ cup) parts and form into balls. Tips: Wet hands roll well.  


Space meatballs on a parchment-lined sheet pan at least ½” apart. Before baking on a sheet pan, lightly oil the raw meatballs' tops to brown.  


Meatballs should roast on a sheet pan for 15–20 minutes, depending on size and oven. Midway through cooking, rotate the sheet pan.   


The meatballs are done when they reach 165˚F internal temperature. Check interior temperature with a stem thermometer.  


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