Recipe by Papa D 1946-2012
Some recipes fry meatballs for extra flavor and firm texture, however you can retain plenty of flavor and texture by baking them at a high temperature. "Juicy, aromatic, packed with flavor homemade Italian meatballs." You can cook these meatballs ahead and then freeze them on a baking sheet. When frozen remove and store in a freezer bag. Submitted to www.recipezaar.com on Feb. 22, 2010.
Top Review by Nif
These were great meatballs! I used extra lean ground beef and accidentally used 2 Tbsp instead of 2 tsp of basil. It tasted great though! I mixed the liquid from the cooked meatballs with a can of mushroom soup for sauce. Served on linguine. Made for New Kids on the Block tag. Thanks Papa D! :)
- 1 cup unseasoned breadcrumbs
- 3⁄4 cup parmesan cheese, finely grated
- 1⁄2 cup milk
- 1⁄2 cup beef broth
- 1⁄2 cup chopped fresh parsley
- 3 eggs, beaten
- 2 tablespoons dried oregano
- 1 tablespoon garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons dried basil
- 2 lbs ground chuck
- 1 cup beef broth, for baking
Directions See How It's Made
- Preheat oven to 450°F.
- Stir together all ingredients (except the ground meat & 1 cup of beef broth for baking) in a large mixing bowl.
- Add the ground chuck and mix together thoroughly.
- Coat a baking sheet with nonstick spray.
- Shape the meat mixture into balls about 2" in diameter and place on baking sheet spaced so as they aren't touching.
- Cover bottom of baking sheet with the 1 cup of beef broth.
- Bake for 25 minutes or until the meatballs are just cooked through.
- Reserve pan juices for your favorite sauce.