I can’t believe I’ve never shared this recipe on Tasty Tuesday – these are the best darn meatballs I have ever made. My sister just married a “real” Italian – I won’t even attempt to spell his name publicly and he makes a mean meatball. I would almost challenge Tony with this recipe…I said “almost” as in “maybe.” [inserting a wink]
You can cook these ahead and freeze by placing them on a baking sheet, when frozen remove and store in freezer bags. Makes approximately 30-33 (1 1/2 oz) meatballs.
Stir these things together:
- 1 cup unseasoned bread crumbs
- 3/4 cup Romano or Parmesan cheese, finely grated
- 1/2 cup whole milk (I use half and half)
- 1/2 cup beef broth (low-sodium)
- 1/2 cup 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
- a pinch of nutmeg
Add and Shape:
- Preheat oven to 450 degrees.
- Add 2 pounds of good ground Chuck to the above and mix together thoroughly.
- Using a portioning scoop or 2 spoons, or your clean hands, shape the meat mixture into balls about 2″ in diameter or 1 1/2 oz each.
- Coat a baking sheet or shallow roasting pans with a 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 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce (if making).
Add to your favorite sauce or just freeze a batch for a quick dinner later on. Next week I’m going to post the recipe for Italian Wedding Soup. Oh my word, it is so good. And, you use this recipe for the meatballs BUT you make them tiny for this classic soup!
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul. 3 John verse 2
Here’s your printable!