HOW TO MAKE MEATBALLS SOFT AND JUICY 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:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.