Melt Recipe

These oven baked Italian meatballs are a game changer for me. I love how the juicy beef and fresh herbs blend with garlic and parmesan to create a flavor explosion. Every bite reminds me of a perfect meal while the subtle spice kick elevates the taste without overwhelming the dish.

I’ve always loved how a simple recipe like these Italian meatballs can pack such a punch in flavor and nutrition. I use 1 lb of an 80/20 ground beef blend which gives the meatballs a great amount of protein while still keeping them nice and juicy.

I also mix in a small finely chopped onion and 3 garlic cloves which not only boost the flavor but also add beneficial antioxidants. Grated Parmesan cheese and chopped fresh parsley add a mild calcium boost and vitamin content.

I then blend in one lightly beaten egg and a half cup of breadcrumbs to help bind everything together. Seasoned with a tsp of salt, ½ tsp pepper and a pinch of red pepper flakes, these meatballs come together in a way that makes them versatile enough to go with your favorite pasta dinner recipes like a comforting Fettuccine Alfredo, and they also serve as an easy beef dinner option.

Why I Like this Recipe

I really love how these Italian meatballs come out super tender and juicy every time. When I’m making them, I feel proud that even with simple ingredients like ground beef, garlic, and onion, the flavors really pop and create this amazing, mouthwatering taste. I also like that they’re super simple to whip up – even on a busy day, they’re ready in about 30 minutes which is awesome because I don’t always have a lot of time. Another thing is the little kick from the red pepper flakes mixed in with the parmesan and parsley; it just gives the dish this extra bit of excitement that keeps me coming back for more. Lastly, I really enjoy that they’re great for sharing with friends or family, making even a regular dinner feel like a special treat.

Ingredients

• The 80/20 ground beef is full of protein and flavor, making dishes juicy and rich.
• Chopped onion adds a natural sweetness, a bit of fiber, and layers epic flavor complexity.
• Minced garlic infuses a zing and aroma, plus may helps boost overall health in small measures.
• Grated parmesan cheese lends a salty kick and extra protein, intensifying the melt’s savory taste.
• Fresh parsley gives it a vibrant, herby note that is both healthy and super pretty.
• A lightly beaten egg coats ingredients, binding them together for a perfect melt every time.
• Breadcrumbs add structure and a mild crunch, turning the meat blend into something unique.
• Red pepper flakes sprinkle in a little heat, balancing the rich flavors with spice.

Ingredient Quantities

• 1 lb ground beef (preferably an 80/20 blend to keep them juicy)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp ground black pepper
• A pinch of red pepper flakes if you like a bit of heat

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a big bowl, mix the ground beef, finely chopped onion, minced garlic, grated parmesan cheese, chopped parsley, beaten egg, and breadcrumbs.

3. Season the mixture with salt, black pepper and a pinch of red pepper flakes for a little kick.

4. Gently combine all the ingredients until just mixed, without overworking it.

5. Shape the meat mixture into meatballs, about the size of a golf ball, using your hands.

6. Place the meatballs evenly on the baking sheet, leaving a little space between each one.

7. Bake them in the preheated oven for about 20 to 25 minutes, until they are nicely browned and cooked all the way through.

8. Let the meatballs cool slightly before serving to lock in the juices.

9. Enjoy with your favorite sauce and a side of pasta or bread for a delicious meal.

10. Serve up immediately and share with friends or family if you want!

Equipment Needed

1. Oven – for baking the meatballs at 400°F
2. Baking sheet – to place the meatballs evenly
3. Parchment paper – to line the baking sheet and avoid sticking
4. Large mixing bowl – to combine all the ingredients
5. Chef’s knife – to finely chop the onion and garlic
6. Cutting board – for safe chopping
7. Measuring cups and spoons – to accurately measure parmesan, breadcrumbs, salt and spices
8. Fork or whisk – to beat the egg
9. Your hands – to shape the meat mixture into meatballs

This list covers everything you need to get these tasty meatballs up and running. Enjoy cooking!

FAQ

• Q: What exactly is the Melt recipe about?
  A: Its basically a recipe for juicy, flavorful meat patties that get a bit melty inside when cooked just right.
• Q: Do I really have to use 80/20 ground beef?
  A: Yes, its best cause leaner cuts tend to dry out making less juicy patties.
• Q: Can I substitute any ingredients if I dont have them?
  A: Sure thing, you can swap out the parsley with basil or even use a different cheese, but you might change the flavor slightly.
• Q: Should i chill the mixture before shaping the patties?
  A: Chilling can help the patties hold together better so its a good step especially if your kitchen is warm.
• Q: What is the best cooking method for these patties?
  A: You can either grill or pan-fry them, just be careful not to overcook cause that will make them dry.

Melt Recipe Substitutions and Variations

• Ground beef: You could swap it with ground turkey or chicken if you want a lighter version
• Small onion: Red onion or even scallions can also add a different flavor
• Garlic cloves: If you’re low on fresh garlic, a pinch of garlic powder works fine
• Grated parmesan: Try using Pecorino Romano for a sharper kick
• Breadcrumbs: Panko breadcrumbs can be used if you like a crunchier texture

Pro Tips

1. Dont overwork the meat too much when mixing in all the ingredients cause that can make your meatballs tough and dry out faster.
2. Try to chill the meat mixture in the fridge for about 20 minutes before forming the balls. This makes them easier to shape and helps them hold together in the oven.
3. If you have time, sear your meatballs in a hot pan for just a minute or two on each side before baking. This extra step gives them a nice crispy exterior and locks in more flavor.
4. When you form the meatballs, try not to press them super tight. Leaving a little bit of space inside helps keep them juicy when they bake.