Ingredients: 

• 3 slices white bread, crusts removed and diced
• 2/3 cup milk or cold water
• 1 lb lean ground beef (85/15 fat content)
• 1 lb ground turkey (dark meat preferred)
• 1/4 cup shredded parmesan cheese
• 1 large egg
• 3 garlic cloves, minced
• 2 Tbsp finely chopped parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil (for sautéing)

Instructions:

1. Make the Meatball Mixture:

• In a large bowl, combine the diced bread with the milk or water. Let it soak for about 5 minutes, then mash it with a fork.
• Add the ground beef, ground turkey, shredded parmesan, egg, minced garlic, chopped parsley, salt, and black pepper into the bowl with the mashed bread mixture. Mix together with your hands until just combined—don’t overmix.

2. Shape the Meatballs:

• Scoop out about 2 tablespoons of the mixture for each meatball. You can use an ice cream scoop for even portions. Wet your hands and roll the mixture into 1 1/2-inch diameter meatballs.
• Arrange the meatballs on a lined baking sheet.

3. Cooking Options:

• To Sauté:
  • Heat a large non-stick pan over medium heat. Add 2 Tbsp of olive oil.
  • Once the oil is hot, add the meatballs one at a time, ensuring they don’t overcrowd the pan. Sauté in batches, turning the meatballs every 2 minutes for a total of 6-8 minutes, or until they’re evenly browned and the internal temperature reaches 165°F. Serve immediately.
• To Bake:
  • Preheat your oven to 400°F.
  • Place the meatballs on a lined baking sheet, spacing them about 2 inches apart. Bake for 20-23 minutes, or until the meatballs are fully cooked and the internal temperature reaches 165°F.
  • For a golden-brown finish, broil the meatballs for the last 2-3 minutes.

Nutrition