SO EASY. So delicious. Jonah gave these a 10/10!!!! I make these meatballs pretty often because they're simple and quick enough for a weeknight but mild enough in flavor that you can happily pair them with any sauce. I love a homemade tomato sauce (pictured here with a chunky vodka sauce), but if you're crunched for time I recommend Rao's Arrabbiata — it's fantastic. Ok enjoy these tender little meatballs bye!
1 lb. ground beef (turkey or chicken would be fine, too)
1 cup bread crumbs
1/4 cup nutritional yeast
.75 oz. parmesan cheese, finely grated
2 tsp Dijon
2 Tbsp. extra virgin olive oil
1/2 cup broth (or water, milk)
1 tsp salt
1 tsp garlic powder
Preheat oven to 425 degrees F.
In a large bowl (I like using my stand mixer) mix together bread crumbs, nutritional yeast, parmesan cheese, Dijon, eggs, oil, broth, salt, and garlic powder until it makes a thick paste. Let it sit for ~5 minutes.
Add 1/4 of the meat and mix well. Add the remaining meat little by little, until just incorporated (don't overmix!).
Roll the mixture into 15-18 meatballs, about 1" in diameter. I used a heaping tablespoon for consistency! Space evenly on a lightly greased baking sheet.
When the oven is preheated, bake for 12 minutes. Flip the meatballs and bake for another 4 minutes or the internal temperature reaches 160 degrees F.