Baked Meatballs

Submitted by Fran

"I found this recipe on-line by Chef Rocco. I adapted it to accommodate for my chicken allergy and wanted to reduce the fat content and changed it to baking the balls, rather than frying. I make these the same time I make my dogs mutt loaves, since many of the ingredients are similar (LOL). I love them and use with red sauce, pesto sauce, alfredo and even a simple mushroom gravy. The combinations are endless."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 18 balls
• Serves: 8

ingredients

• 2⁄3 cup water
• 1⁄2 cup yellow onion, diced
• 2 garlic cloves, minced
• 1⁄2 cup flat-leaf Italian parsley, chopped fine
• 1 1⁄4 lbs lean ground beef
• 1 1⁄4 lbs ground pork
• 1 lb ground veal
• 2⁄3 cup plain breadcrumbs
• 4 eggs
• 1⁄2 cup parmesan cheese or 1/2 cup romano cheese, grated
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt

directions

1. Preheat oven to 350 degrees.
2. Place the water, onion, garlic, and parsley in a blender or food processor and puree.
3. In a large bowl, combine the pureed mix, meat, bread crumbs, egg, Parmesan or Romano cheese, red pepper flakes, and salt.
4. Combine with hands until mixture is uniform, do not over mix.
5. Form mixture into balls 1-1/2" to 2" diameter. I use foil muffing tins to cook in (easy clean-up).
6. Bake for 20-30 minutes, depending on size and oven.