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    You are in: Home / Recipes / Family Favorite Basic Meatballs Recipe
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    Family Favorite Basic Meatballs

    Family Favorite Basic Meatballs. Photo by Dib's

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Muffin Goddess's Note:

    I found this recipe in a cooking magazine that I pick up occasionally. My family loves these with pasta, and they're great in meatball subs with fresh tomato sauce (recipe posted separately). No frying required, either.

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    Units: US | Metric

    • 1 cup unseasoned breadcrumbs
    • 3/4 cup parmesan cheese, finely grated (Romano may be substituted. For best flavor, splurge on a chunk of cheese rather than use the caniste)
    • 1/2 cup whole milk
    • 1/2 cup beef broth (the low sodium variety is recommended)
    • 1/2 cup chopped parsley (fresh, not dried)
    • 3 eggs, beaten
    • 2 tablespoons dried oregano
    • 1 tablespoon garlic, minced
    • 1 tablespoon kosher salt
    • 1 tablespoon ground pepper (I recommend fresh ground for better flavor)
    • 1 teaspoon dried basil
    • 1 teaspoon crushed red pepper flakes (I usually cut this in half since most of my family is very spice-sensitive)
    • 1 pinch nutmeg (fresh grated is best)
    • 2 lbs ground chuck (80-85% is good. I don't recommend using very low fat beef for these, they won't have the right textu)
    • 1 cup beef broth


    1. 1
      Preheat oven to 450 degrees F.
    2. 2
      Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.
    3. 3
      Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand).
    4. 4
      Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch).
    5. 5
      Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through.
    6. 6
      Reserve the pan juices to make the tomato sauce (recipe posted separately).

    Ratings & Reviews:

    • on June 01, 2011


      Great flavor in these meatballs, and so easy to make! We really loved the spiciness. With the parmesan being salty, I would cut back a little on the salt next time, but this is a solid 5 star recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2014


      Meatballs are usually a hit or miss thing with me, usually a miss. These were awesome. Great flavor and oh so tender without falling apart. I froze half for meatball subs later in the week! Great recipe! Made for Culinary Quest 2014

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2014


      These meatballs had great flavor! Made with Fresh Tomato Sauce and Movie Night Meatball Subs for a scrumptious dinner. Can't wait to try to leftovers with spaghetti! Thanks for sharing. Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Family Favorite Basic Meatballs

    Serving Size: 1 (1793 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 106.4
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.7 g
    Cholesterol 42.0 mg
    Sodium 368.6 mg
    Total Carbohydrate 3.4 g
    Dietary Fiber 0.3 g
    Sugars 0.5 g
    Protein 7.6 g

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