Recipe by DianeNJ
I have played around with different recipes and always seem to end up with these. They come out moist and hold their shape. I bake them in the oven which is easier for clean up and I can drain the fat out of them easier.
Top Review by kiwidutch
I made these for Pick a Chef. September 2007. We liked these meatballs, I used dried oregano and upped the amount to 3 tablespoons since we can't get flavoured breadcrumbs here in the Netherlands and DH still said he wanted to see more flavour. He suggested some minced onion maybe or some fresh oregano or stonger mix of herbs. Whilst these were very nice and we had no problem eating them, I must say that I agree. I was pleased to see that they held together well and that yes, draining the fat that came out of them was really easy. please see my rating system: 3 stars for a recipe that we liked but for which I would like to strengthen the flavours for considerably next time. Thanks!
- 3 lbs ground beef
- 3 garlic cloves, chopped
- 1 teaspoon oregano
- 1⁄3 cup parmigiano-reggiano cheese
- 1⁄2 cup Italian seasoned breadcrumbs
- 1 egg, beaten
- 3 tablespoons water
Directions See How It's Made
- Heat oven to 350 degrees.
- In a large bowl combine all the ingredients with a large wooden spoon or fork or use your hands.(This adds the Love!). Incorporate it all together gently, being careful not to over mix. Form into 24 meatballs and place in a 9x13 metal baking pan. Bake for 350 degrees for 45 minutes.