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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is courtesy of Cuisine Home magazine issue 35. This recipe was originally called Basic Meatballs but after making it, I find it more than basic! Cook ahead and freeze...place waxed paper on a sheet pan; space cooked meatballs on paper and put in freezer until hard. Remove to a zip bag and freeze. Take out what you'd like and enjoy! You can make smaller meatballs by reducing the scoop to a 1/8 cup measure. Ingredients:
1/2 cup breadcrumbs |
1/2 cup parmesan cheese |
1/4 cup nonfat milk |
1/4 cup low sodium chicken broth |
1/4 cup fresh parsley, chopped |
1 extra large egg |
1 tablespoon dried oregano |
1 garlic clove, minced |
1 teaspoon kosher salt |
1 teaspoon fresh ground pepper |
1 teaspoon dried basil |
1/4 teaspoon crushed red pepper flakes |
1 lb ground chuck |
Directions:
1. Preheat oven to 425 degrees.
2. Stir all ingredients (except the ground meat) in a large mixing bowl.
3. Add the ground chuck and mix together thoroughly. Use a 1/4 cup measure and scoop out mixture and shape into balls.
4. Use baking spray or parchment paper on a baking sheet ans space the meatballs on the pan so they are not touching or crowded together.
5. Bake for 25 minutes or until the meatballs are just cooked through.
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