Sunday, September 24, 2006

Basic Meatballs

1 cup unseasoned bread crumbs
3/4 cup Romano or Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh Italian (flat-leaf) parsley
3 eggs, beaten
2 Tbsp. dried oregano
1 Tbsp. garlic, minced
1 Tbsp. kosher salt
1/2 tsp. ground black pepper
2 tsp. dried basil
1/2 tsp. red pepper flakes (optional)
Pinch nutmeg

2 lb. ground beef

1-14 oz. can low-sodium beef broth (for bottom of baking pan)

Preheat oven to 400 degrees.

Stir together all ingredients (except ground beef and extra broth for pan) in a large mixing bowl.

Add the beef and mix together thoroughly, stirring with a fork to prevent overmixing and compacting, which can toughen meatballs.

Using a portioning scoop or 2 spoons (or your hands - to prevent sticking, dip your hands in water), shape meat mixture into balls (about 2" in diameter or 1.5 oz. each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray.

Space the meatballs on the pan so they're not touching or crowded together.

Cover bottom of pan with beef broth. Bake for 30-40 minutes, or until meatballs are just cooked through.

Yield: 30-33 (1.5 oz) meatballs

Notes: You can probably use 2% milk instead of whole.
These freeze very well.

Modified recipe from Cuisine at Home

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