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  • Meatballs

    1 vote
    Meatballs
    Prep time:
    Cook time:
    Servings: 40
    by Mike
    8 recipes
    		 >
    Italian meatballs for spaghetti or meatball sandwich

    Ingredients

    • 1/2 cup milk
 for richer use heavy cream
    • 1 pound extra lean ground beef

    • 1 onion, grated
    • 2 garlic cloves, crushed
    • 1 egg yolk

    • 1/4 cup fresh oregano, finely

    • ½ teaspoon of fennel seed crushed
    • 1/2 cup of grated Parmesan

    • 1/8 tsp nutmeg, freshly ground
    • Salt and pepper to taste


    Directions

    1. Preheat oven to 350°F
    2. In a small bowl, mix breadcrumbs with milk. Set aside so crumbs can fully absorb milk.
    3. Meanwhile, in a large bowl, using your hands, mix the ground beef, onion, garlic, egg yolk and Parmesan.
    4. Add the breadcrumb mixture and oregano, mixing again.
    5. Season with salt, pepper, fennel seed and nutmeg and mix well.
    6. Form mixture into rounds about the size of ping-pong balls, and place on a parchment or silicon lined baking sheet with a rim. Feel free to make the meatballs bigger or smaller than this, but just be consistent so they bake evenly.
    7. Bake the meatballs for 15 to 25 minutes (timing depends on how big you make the meatballs).
    8. You can add these to spaghetti sauce right away or allow them to cool and then freeze for later.
    9. Frozen meatballs should keep for up to 3 months.

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