MEATBALLS - BASIC

By akselden

Ingredients

• 1 C. unseasoned bread crumbs
• 3/4 C. Romano or Parmesan cheese, finely grated
• 1/2 C. whole milk
• 1/2 C. low-sodium beef broth
• 1/2 C. chopped fresh parsley
• 3 eggs, beaten
• 2 T. dried oregano
• 1 T. garlic, minced
• 1 T. kosher salt
• 1 T. ground black pepper
• 2 tsp. dried basil
• 1 tsp. crushed red pepper flakes
• Pinch nutmeg
• 2 lb. ground chuck
• 1 C. low-sodium beef broth

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 450°. Stir together all ingredients (except the ground meat) in a large mixing bowl.

2. Add the ground chuck and mix together thoroughly. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (about 2" in diameter or 1 1/2 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.

3. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices for sauce.