Skip the tedious hand-mixing! This recipe uses your food processor's S-blade to perfectly blend ingredients while keeping the meat tender. Perfect for spaghetti, subs, or appetizer platters.

🛒 Ingredients

• 1 lb (450g) ground beef (85% lean)
• ½ cup fresh bread pieces (or panko)
• ¼ cup grated Parmesan
• 1 egg
• 3 garlic cloves
• ¼ cup fresh parsley leaves
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

⚙️ Tools Used

• Food processor (S-blade) - For quick mixing
• Baking sheet - For even cooking
• 📋 Instructions

Prepare Ingredients
Tear bread into small pieces. Peel garlic cloves. Wash and dry parsley.

Make Meatball Mixture
Add bread, Parmesan, garlic and parsley to processor. Pulse until finely chopped.
Add ground beef, egg, and seasonings. Pulse 5-6 times until just combined (do not overprocess).

Shape and Cook
With damp hands, roll mixture into 1½-inch balls.
Heat oil in skillet over medium heat. Brown meatballs on all sides (about 6 minutes total).
Transfer to baking sheet and finish in 375°F (190°C) oven for 10 minutes.

💡 Chef's Tips

• For extra tenderness: Add 2 tbsp milk to mixture

• Make ahead: Freeze uncooked meatballs on a tray before bagging

• Serving ideas:

  • Toss with marinara over pasta

  • Stuff into crusty rolls for meatball subs

  • Skewer with toothpicks as appetizers

Storage: Keep cooked meatballs in fridge for 3 days or freeze for 2 months.