Parmesan Meatballs

Submitted by jdrichardson

"This recipe is courtesy of Cuisine @ Home magazine issue 35. This recipe was originally called Basic Meatballs but after making it, I find it more than "basic!" Cook ahead and freeze...place waxed paper on a sheet pan; space cooked meatballs on paper and put in freezer until hard. Remove to a zip bag and freeze. Take out what you'd like and enjoy! You can make smaller meatballs by reducing the scoop to a 1/8 cup measure."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 9 meatballs
• Serves: 4-5

ingredients

• 1⁄2 cup breadcrumbs
• 1⁄2 cup parmesan cheese
• 1⁄4 cup nonfat milk
• 1⁄4 cup low sodium chicken broth
• 1⁄4 cup fresh parsley, chopped
• 1 extra large egg
• 1 tablespoon dried oregano
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon dried basil
• 1⁄4 teaspoon crushed red pepper flakes
• 1 lb ground chuck

directions

1. Preheat oven to 425 degrees.
2. Stir all ingredients (except the ground meat) in a large mixing bowl.
3. Add the ground chuck and mix together thoroughly. Use a 1/4 cup measure and scoop out mixture and shape into balls.
4. Use baking spray or parchment paper on a baking sheet ans space the meatballs on the pan so they are not touching or crowded together.
5. Bake for 25 minutes or until the meatballs are just cooked through.

Reviews

[mary.howard_11783531]

These are incredible. easy to make and fall in love with. I would highly recommend for any occassion!