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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups unseasoned bread crumbs

  • 1-½

    cups Parmesan cheese, finely grated

  • 1

    cup whole milk

  • 3

    cups beef broth, divided

  • 1

    cup chopped fresh parsley

  • 6

    eggs, beaten

  • 4

    Tablespoons dried oregano leaves

  • 2

    Tablespoons garlic, minced

  • 2

    Tablespoons kosher salt

  • 2

    Tablespoons ground black pepper

  • 4

    teaspoons dried basil

  • ½

    teaspoon red pepper flakes

  • ¼

    teaspoon nutmeg

  • 4

    lb. ground chuck


In a large mixing bowl stir together bread crumbs, Parmesan cheese, milk, 1 cup of beef broth, parsley, eggs, oregano, garlic, kosher salt, black pepper, basil, red pepper flakes and nutmeg. Add ground chuck and mix thoroughly with a fork. Using a fork prevents overmixing and compacting which can toughen meatballs. The best way to shape meatballs is with a portioning scoop that has a retractable blade that releases the meat. Make each meatball about 2" in diameter or 1.5 ounces each. Coat a rimmed baking sheet with cooking spray and arrange the meatballs on a pan so they are not touching. (I can get 35 meatballs on a tray and this recipe makes two trays so 70 meatballs.) Bake for 25 minutes at 450 degrees.


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