Mary's Baked Italian Meatballs

5.0(7)

Buttermilk is the surprising secret for these flavorful meatballs! This is an adaptation from Cook's Illustrated's Pasta book. These are juicy and tender but lean, and ready to plop into your favorite sauce.

by Clare Bear·published 2004-11-18

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Meat

Servings

(6–8)

Total time

35 min

prep 15 min

Calories / serving

249 kcal

Ingredients (11)

serves

1 clove garlicgarlic
1/2 cup oniononion
3 slices breadbread
3/4 cup buttermilkbuttermilk
1/4 teaspoon crushed red pepper flakesred-pepper-flakes
1/2 teaspoon saltsalt
1/4 cup grated parmesan cheeseparmesan
1 eggegg
1 tablespoon parsleyparsley
black pepperpepper
1 1/4 lbs lean ground beefground-beef

Instructions (10 steps)

01In a food processor, mince garlic.
02Add onion, and pulse to chop.
03Add bread slices, crumbled, and pulse to shred.
04Add buttermilk, pulse, and let stand until liquid is absorbed.
05Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.

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Rich recipe — supports nutrition-aware planning.