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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Some recipes fry meatballs for extra flavor and firm texture, however you can retain plenty of flavor and texture by baking them at a high temperature. Juicy, aromatic, packed with flavor homemade Italian meatballs. You can cook these meatballs ahead and then freeze them on a baking sheet. When frozen remove and store in a freezer bag. Submitted to on Feb. 22, 2010. Ingredients:
1 cup unseasoned breadcrumbs |
3/4 cup parmesan cheese, finely grated |
1/2 cup milk |
1/2 cup beef broth |
1/2 cup chopped fresh parsley |
3 eggs, beaten |
2 tablespoons dried oregano |
1 tablespoon garlic, minced |
1 tablespoon kosher salt |
1 tablespoon ground black pepper |
2 teaspoons dried basil |
2 lbs ground chuck |
1 cup beef broth, for baking |
Directions:
1. Preheat oven to 450°F.
2. Stir together all ingredients (except the ground meat & 1 cup of beef broth for baking) in a large mixing bowl.
3. Add the ground chuck and mix together thoroughly.
4. Coat a baking sheet with nonstick spray.
5. Shape the meat mixture into balls about 2 in diameter and place on baking sheet spaced so as they aren't touching.
6. Cover bottom of baking sheet with the 1 cup of beef broth.
7. Bake for 25 minutes or until the meatballs are just cooked through.
8. Reserve pan juices for your favorite sauce.
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