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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 3 |
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This was on a Bobby Flay Throwdown show. I usually get around 28 ping-pong ball sized meatballs out of this, use what I need, and freeze the rest (baked). Ingredients:
1 lb ground chuck |
6 ounces dried breadcrumbs |
2 large eggs |
4 ounces whole milk |
1 teaspoon salt |
1/2 teaspoon pepper |
6 ounces romano cheese, grated |
3 ounces spanish onions, grated |
2 ounces fresh garlic, finely diced |
2 ounces fresh basil leaves, finely chopped |
Directions:
1. Preheat oven to 350 degrees F. Spray a baking sheet or mini-muffin pans with cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose, add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet or in mini-muffin pans. I find that using the mini-muffin pans helps retain the round shape of the meatball.
4. Place into preheated oven for about 35 to 40 minutes. Add to your favorite sauce.
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