The BEST Meatballs Ever

Let me start off by saying that I absolutely hate dry meatballs. I honestly think that one time, I didn't eat meatballs for like two years straight because I ate one that was so dry and gross. I decided to make meatballs last week to go with some spaghetti squash I had made and here's how I went about doing it. I literally googled "best meatball recipe" and looked at about 10 different sites that popped up, then decided to give it a go. I did not keep track of anything I added into the mix, so I had to remake them because I want you all to experience these. I saw recipes that used eggs, buttermilk, breadcrumbs, actual slices of white bread. Who knew there were so many different ways to make random balls of meat?? 

I ended up just combining little parts from different recipes that I read online and they turned out so damn good, and juicy. This recipe makes about 20 small meatballs, or 10 big ones. I literally ate them plain... popped those things like I would doughnut holes. Lol, I am gross. It's fine.

A few tips - if your meatballs are too mushy you can add in a little flour to thicken them up. Also, don't be alarmed if you notice gooey stuff on the cookie sheet once you take the meatballs out of the oven. I don't know what that stuff is, but I'm guessing it is part of the egg/buttermilk ingredients. Either way, it's what makes them juicy so don't worry! 

Ingredients:

• 1/2 cup buttermilk
• 2 slices of white bread - crust removed
• 1 lb ground beef
• 2 eggs
• 2 garlic cloves, peeled and minced
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/4 cup grated parmesan cheese
• A handful of freshly chopped parsely and basil

Directions

1. Pour the buttermilk into a bowl and add in the bread slices until they have been soaked. Use a fork to break apart and mix until you can't see the bread anymore.
2. Add in the beef, eggs, garlic, salt, pepper, cheese, parsley, basil. Mix until well combined.
3. Roll into balls and place on a greased cookie sheet. (I like to lay down tinfoil then spray PAM over it so that the tinfoil catches the juices and there's less mess.)
4. If your meatballs are smaller, bake for 15 minutes at 400. If you're meatballs are larger - you'll have to cook longer and check them. I'd say about 10 minutes longer.