Italian Baked Meatballs

By commercecook

You may cook these meatballs within 24 hours, or freeze and bake later.

Ingredients

• 2 pounds ground beef (1 pound chuck and 1 pound sirloin)
• 1 large egg, slightly beaten
• 1/2 to 3/4 cups grated parmesan cheese
• 3 tablespoons seasoned dry breadcrumbs (or enough to hold the meat together)
• 1 tablespoon fresh minced garlic
• 1-2 teaspoons seasoned salt (I used Holiday Markets)
• 1/3 cup milk (I used half and half)
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried. I used fresh.)

Details

Servings 24

Preparation

Step 1

1. Mix all ingredients in a large bowl.
2. Shape into small meatballs. ( A little smaller than golfballs.) At this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap and refrigerate for up to 24 hours before using.
3. Bake at 350 degrees for 25 minutes. This is the only method I've used.
4. Or, drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
5. Continue cooking for another 20 minutes. After 40 minutes of cooking time, continue cooking your sauce for as long as desired.