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.
- 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
- Preheat oven to 450 degrees F.
- Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.
- 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).
- 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).
- 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.
- Reserve the pan juices to make the tomato sauce (recipe posted separately).