Ingredients

  • 1 cup Panko Bread Crumbs
  • 2 large eggs
  • ½ cup water
  • ⅓ cup grated Pecorino Romano Cheese
  • 2 teaspoons minced Peeled Garlic
  • 2 tablespoons minced fresh Italian parsley
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb. Ground Beef (80% lean)

Directions

1. Preheat: oven to 450℉
2. Add: panko, eggs, water, cheese, garlic, parsley, seasoning, salt, and pepper to large bowl; stir to combine. Add beef; mix by hand until just combined (overmixing will toughen meatballs).
3. Scoop: up about 3 Tbsp meat mixture to form balls; smooth by rolling in cupped hands. Arrange meatballs on baking sheet, about 1 1/2-inches apart. Place parchment paper below meatballs. 95% lean ground beef leaves very little oil on baking sheet.
4. Bake: in convection oven for 15 min or until internal temp reaches 160 degrees (check internal temp by inserting thermometer halfway into thickest part of meatball). Transfer to clean platter.

Notes
You'll Need: Baking sheet, 3 Tbsp scoop
Moisten hands from time to time with cold water as you shape meatballs for easier handling.
Add these meatballs to your favorite sauce, as an appetizer, or in a meatball sub.