Monday, November 4, 2013

Best Meatball Recipe

Here is an excellent meatball recipe!  I used it with the Stove-top Marinara for a knockout Spaghetti and Meatballs dinner.  Be sure to save the drippings from the pan to add to your sauce!

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

1.  Preheat oven to 450.

2. Stir together all ingredients except for ground chuck and beef broth.  Add ground chuck and mix with a fork.

3.  Using a medium (2") scoop, portion the mixture into meatballs.  Roll them after they are scooped to be sure they are rounded.  Lay them, not touching, on a baking sheet.

4.  Add enough beef broth to cover the bottom of the pan and bake until cooked through, about 25 minutes.

Note: To freeze extra meatballs, lay the cooked meatballs on a tray lined with wax paper and put in the freezer.  Once the meatballs are frozen, move them to a freezer-safe plastic bag.