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!
Ingredients:
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
Directions:
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.
