These baked Italian meatball appetizers are the perfect choice for a cocktail hour, a festive buffet, or a light family dinner. Crispy on the outside and tender on the inside, these flavorful bites are easy to prepare and, because they are oven-baked, much lighter than fried versions. They are a guaranteed hit even with kids, and you can easily customize the seasoning to your liking!
Quick Tip: To distribute oil evenly over the meatballs before baking, I recommend using an oil sprayer. It is a practical and versatile kitchen tool, just the right amount of flavor before cooking or for lightly dressing salads and other dishes uniformly.
Place the stale bread slices in a small bowl and cover them with milk, letting them soak until soft.
In a large mixing bowl, combine the ground meat and the eggs. Mix well, then squeeze the excess milk from the bread and add it to the bowl. Thoroughly incorporate the grated Parmigiano, salt, pepper, and nutmeg.
Knead the mixture until smooth and uniform. If the dough feels too soft or sticky, add a few tablespoons of breadcrumbs until you reach a workable consistency.
Scoop small portions of the mixture and roll them between your palms to form bite-sized balls. Dredge each meatball in breadcrumbs until evenly coated.
Lightly grease a baking dish with extra virgin olive oil and arrange the meatballs in a single layer. Bake in a preheated oven at 180°C (350°F) for approximately 15 minutes, or until cooked through and golden brown.
Did you know that meatballs are one of the oldest dishes in world cuisine? Every culture has its own take: in Italy, they are the heart of home cooking; in Sweden, they gained fame globally; and in the Middle East, you'll find "kofta," which are intensely aromatic and spiced.
