Maggiano's Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course
Maggiano's Meatballs
Description
This recipe mixes ground beef with minced garlic, fresh parsley and basil, Parmesan cheese, milk, egg, and seasoned breadcrumbs to create a well-flavored and tender meatball mixture. The use of 80/20 beef provides adequate fat for moisture and taste without excess greasiness. Forming the meatballs using a two-tablespoon scoop ensures uniform size for even cooking. They are browned on the stovetop in olive oil to develop a crust that enhances texture and flavor before finishing in a 350°F oven.
The cooking method balances browning and gentle heat to avoid dryness or overcooking. Suggested doneness is about 150°F internal temperature before resting, which lets the meatballs finish cooking while remaining juicy. Serving these meatballs with marinara sauce over pasta makes a classic combination, with the herbs and Parmesan enhancing the savory profile.
To prevent the meatballs from falling apart or becoming mushy, it is important not to overwork the mixture and to use the right quantity and flavor of breadcrumbs. Moistening hands with olive oil while shaping helps prevent sticking. These practical details help achieve the intended texture and flavor of the meatballs as described.
Ingredients
- 20 ounces ground beef 80/20
- 6 cloves garlic minced
- 1 egg
- 8 tablespoons milk
- 1/2 cup Parmesan Cheese freshly grated
- 2 tablespoons parsley finely chopped, fresh
- 2 tablespoons basil finely chopped, fresh
- 3/4 cups seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350F.
- Combine all the ingredients, except oil, in a medium bowl. Mix well by hand until all the ingredients are well combined. Adjust the salt and pepper to taste.
- Using a two tablespoons cookie scoop form 16 evenly sized meatballs. Heat olive oil in a large skillet over medium-high heat. Cook the meatballs on each side for a few minutes, just until browned.
- Transfer meatballs to a baking dish and continue cooking in the oven for 10-12 minutes.
- Serve with your favorite marinara sauce on top of pasta.
Notes
- Use 80/20 ground beef for a balance of moisture and flavor without excessive grease.
- Use a two-tablespoon scoop to make uniform meatballs that cook evenly.
- Lightly oil hands with olive oil to prevent sticking while shaping meatballs.
- Cook meatballs to an internal temperature of 150°F and let rest; they will continue cooking after removal from oven.
- Do not add too many breadcrumbs or overwork the mixture to avoid mushy meatballs that fall apart.
- Choose flavorful seasoned breadcrumbs as they contribute significantly to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 805mg | 34% |
| Potassium | 353mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 177mg | 18% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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