HOW TO MAKE JUICY MEATBALLS RECIPES

Steps:

• Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.
• Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
• Wet your hands, and then form the mixture into small balls (1-inch to 1 ¼-inch balls). You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs. Raw meatballs can be refrigerated overnight and baked the next day. You can also freeze the raw meatballs and store up to three months. To freeze them, form the meatballs, and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm. Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months.
• Heat the oven to 425°F and line a baking sheet with parchment paper, foil or a silicone baking mat.
• Place formed meatballs onto the baking sheet, leaving a little space in between each meatball.
• Lightly spray the top of the meatballs with cooking spray or brush with oil.
• Bake until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 20 minutes.
• Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.
• Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.
• Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.

Steps:

• Make the panade: Combine the bread and milk in a large bowl. Let sit until the bread is saturated, 2 to 3 minutes.
• Add the seasoning: Add the Parmesan, egg, chives, parsley, garlic, oregano, salt, and pepper. Whisk until well-combined.
• Mix in the chicken: Add the ground chicken and mix with your fingertips until just combined. Do not mash the meat or overwork the mixture, or else the meatballs will be dry and tough.
• Form into meatballs: Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each) and place on a rimmed baking sheet.
• Brown the meatballs: Heat the oil in a large frying pan over medium heat until shimmering. Add the meatballs, making sure not to crowd the pan and working in batches if needed. Cook, turning every minute, until browned all over, 3 to 4 minutes. Transfer to a large skillet with high sides or Dutch oven.
• Simmer in sauce: Add the sauce, stir to combine, and bring to a simmer over medium heat. Simmer until cooked through and an instant-read thermometer registers 165°F, 5 to 7 minutes.
• Serve: Serve the meatballs and sauce over pasta, on polenta, or in a hoagie roll as a meatball sub.