Equipment Needed
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Small bowl (for melting butter)
- Cooking spray or a bit of oil
- Instant-read thermometer (highly recommended)
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C) and line my baking sheet with parchment paper. I give it a very light spritz with cooking spray—this helps with browning. In my large mixing bowl, I combine the ground beef, breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper. Now, the crucial part: I use my hands to mix everything. A spoon just won’t incorporate it evenly. I mix gently but thoroughly until it’s just combined, being careful not to overwork the meat, which can make the meatballs tough.
Next, I assemble the meatballs. I take a generous golf-ball-sized portion of the meat mixture (about 2 tablespoons) and flatten it in the palm of my hand. In the center, I place one cube of the low-moisture mozzarella. I then carefully fold the meat around the cheese, pinching it closed and rolling it gently between my palms to form a smooth, sealed ball. The sealing is important—if there are cracks, the cheese will leak out during baking. I place each finished meatball on the prepared baking sheet, spacing them about an inch apart. I usually get about 18-20 meatballs.
Once all the meatballs are formed and on the tray, I make the garlic butter wash. In a small bowl, I melt the butter in the microwave. To the melted butter, I stir in one extra minced garlic clove (because you can never have too much garlic) and the extra tablespoon of chopped parsley. Using a pastry brush, I gently brush each meatball with the garlic butter. This step is what gives them that signature “garlic bread” flavor and helps them develop a beautiful, golden-brown crust as they bake. I make sure to get a little butter on all sides.(See the next page below to continue…)