Garlic Herb Meatballs

The trick to meatballs that are moist, packed with flavor, and never bland? Mixing ONOIN Garlic & Herb right into the meat. The onions and garlic are already cooked in olive oil, which means they integrate smoothly into the meatball mixture without any raw, harsh edges and they keep the meatballs tender from the inside out. No dicing, no mincing, no soggy onion pieces. Just rich, garlicky meatballs!

1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, ONOIN Garlic & Herb, salt, pepper, and Italian seasoning. Mix gently until just combined (don’t overwork). 
2. Let the mixture sit 3–5 minutes to hydrate the breadcrumbs; then roll into 1–1.5 inch balls (about 16–20). 
3. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding; brown 2–3 minutes per side. 
4. Reduce heat to medium-low, cover, and cook 8–10 minutes more, turning once, until cooked through (juices runclear).  
5. Serve with marinara, pasta, or in sandwiches. Tip: finish meatballs simmering in sauce for extra tenderness.

Pro Tips:

• Don't overmix the meat. Work it just until combined or the meatballs will be tough.
• Use a mix of beef and pork for juiciest results.
• Brown in a skillet before finishing in the oven for a better crust.
• Serve with Sunday Marinara (also on the ONOIN recipe blog!) for a complete meal.