Meatballs
These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist.
Meatballs
These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist.
Cooking Instructions
- 1
Preheat the oven to 400°F. Coat a large baking pan with olive oil. I put down aluminum foil first to reduce cleanup.
- 2
Add all ingredients Except ground beef to a food processor and pulse until well combined, mixture will be wet. This is ok.
- 3
In a bowl combine mixture with the ground beef. Mix together well with your hands.
- 4
Form into 1-1/2 inch balls.
- 5
Place on prepared pan, don’t crowd them and bake just until cooked through. About 12-15 minutes. Internal temp should be 160°F. Cook 5 minutes in broiler to brown up. They are now ready to be used anyway you would like. I freeze any extra meatballs in small quantities (3-4 per container) so they can be easily used later. Enjoy!
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