Oven-Baked, Stovetop-Browned Meatballs
These meatballs achieve a flavorful, toasty exterior by browning in a hot skillet and finishing in the oven.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Cut bread into cubes and mash with milk to form a paste.
-
Heat 1/2 teaspoon oil in a Dutch oven, then sauté onions and garlic until translucent; set aside to cool.
-
In a large bowl, combine ground meat, egg, cheese, and parsley.
-
Add the bread and onion-garlic mixtures to the meat; mix thoroughly.
-
Form the mixture into 1 1/2-inch diameter meatballs.
-
Add 1/2 cup vegetable oil to the Dutch oven and heat.
-
Brown the meatballs in the hot oil for about 10 minutes, turning to ensure even browning.
-
Remove the meatballs, drain excess oil, and transfer them to an oven-safe dish.
-
Bake for 10 minutes or until the meatballs are cooked through.