Italian Meatballs

Quantity Ingredients  
1.3~1.4 lb
meatloaf mix (beef, pork,veal)
1/3 cup
finely grated parmigiano reggiano or grana padano

2/3 cup
panko (Japanese bread crumbs)
2 cloves
garlic, minced

1/4 cup
loosely packed fresh minced parsley

1 1/2 tsp
dried basil

1 tsp
dried oregano

1/2 tsp
chili pepper flakes

1/2 tsp

  1. Prepare the meatballs: In a large mixing bowl, combine all the ingredients for meatballs. Mix well until well incorporated. (I recommend using plastic gloves for easy cleaning.) Wrap the bowl and let it rest in the refrigerator for 30 minutes to overnight.

  2. Preheat the oven to 400 degrees. Divide the meat into 24 even pieces. Shape all the meatballs into balls and place them in a mini muffin pan. Place the pan in the oven and bake for 10 minutes. Take out the muffin tin from the oven and flip all the meatballs. Return the pan to the oven and cook another 10 minutes. 

Serves 4~6