Family Favorite Basic Meatballs

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup unseasoned breadcrumbs
  • 34
    cup parmesan cheese, finely grated (Romano may be substituted. For best flavor, splurge on a chunk of cheese rather than use the caniste)
  • 12
    cup whole milk
  • 12
    cup beef broth (the low sodium variety is recommended)
  • 12
    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)
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DIRECTIONS

  • 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).
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