Delicate Meatballs

Ernst in the Kitchen's Note:

This recipe creates a nice, large & tender meatball. 2-3 make a meal. I usually make a double batch of these and freeze the leftovers after they've cooled. The frozen meatballs can be dropped frozen into a lightly-simmering sauce for a great dinner on a busy weekday.

• Total Time: 43 mins
• Prep Time: 25 mins
• Cook Time: 18 mins

Ingredients:

Serves: 6-10

Yield: 20.0 Meatballs

• 1 ½ lbs ground chuck
• ½ lb ground pork
• ¼ lb Italian bread (3-4 slices with crusts removed)
• 2 tablespoons grated parmesan cheese
• 1 tablespoon parsley
• ½ teaspoon italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 egg
• 1% low-fat milk

Directions:

1. Preheat oven to 400 degrees.
2. Place bread in large mixing bowl. Soak with milk for 10-15 minutes.
3. Squeeze milk out of bread, discard milk.
4. Crack egg into bowl and mix with fork.
5. Add cheese, parsley and remaining spices.
6. Mix thoroughly with a fork until all ingredients are well blended.
7. Place parchment paper on an 11" x17" cookie sheet.
8. Add beef and pork to mixture, and mix with hands until combined nicely. Don't overdo it!
9. Form balls just under 2" in diameter by passing from hand to hand and squeezing gently.
10. Place formed balls on parchment.
11. Bake for 18 minutes.

Reviews

[Rebecca48188]

Quite tasty!