Meatballs
1 lb lean ground beef
(or ½ lb lean ground beef and ½ lb Italian sausage - I like just the ground beef)
1 egg
¼ cup minced onion
¼ cup parmesan
2 cloves minced garlic
4 tsp. parsley
¼ tsp. salt
¼ tsp. pepper
¼ cup dry bread crumbs
3 slices white bread tossed with 2 tbsp. water (I don’t use this, makes it kinda bready).
I like to sprinkle a little oregano in the bowl too, just do it to suit your taste if you opt for it.
Combine and form into balls. Bake at 375 for 20 minutes.
This recipe will make about 20 to 25 meatballs depending on their size. I do mine about an inch around, maybe a little smaller. Be careful pulling them off the foil or they'll lose the bottom part.
I also double or triple this recipe and freeze the leftovers for easy spaghetti meals later in the month.
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3 comments:
I've started simmer my meatballs in broth or sauce. It keeps them moist.
Huh, its a bit uncanny, really. That is my exact recipe, even with the added crazy amounts of bready stuff we don't 'do'
cool.
Does it count if my meatballs come frozen in a bag?
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