Meatballs
By á-36350
Ingredients
- 2 cups unseasoned bread crumbs
- 1-1/2 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
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 4 lb. ground chuck
Details
Preparation
Step 1
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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