Meatballs: Difference between revisions
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<br> | <br> | ||
Cover the bottom of the pan with:<br> | Cover the bottom of the pan with:<br> | ||
1 cup beef broth | 1 cup beef broth<br> | ||
=== Procedure === | === Procedure === | ||
| Line 35: | Line 35: | ||
=== Rating === | === Rating === | ||
Recipe Rating based on a scale of 1-5:<br> | Recipe Rating based on a scale of 1-5:<br> | ||
5 Favorite | 5 Favorite<br> | ||
=== Yield === | === Yield === | ||
About 20-25 meatballs. | About 20-25 meatballs.<br> | ||
=== Date === | === Date === | ||
October 16, 2007 | October 16, 2007<br> | ||
=== Source === | === Source === | ||
Cuisine at home magazine, 2002 | Cuisine at home magazine, 2002<br> | ||
=== Prep Time === | === Prep Time === | ||
30 minutes | 30 minutes<br> | ||
=== Cook Time === | === Cook Time === | ||
25 minutes | 25 minutes<br> | ||
=== Notes === | === Notes === | ||
Use these in your favorite spaghetti sauce, or use them to make meatball sandwiches. | Use these in your favorite spaghetti sauce, or use them to make meatball sandwiches.<br> | ||
[[Category:Beef]] | |||
Revision as of 02:38, 17 October 2007
Description
Basic meatball recipe that can be created from pantry items and used for a variety of recipes.
Ingredients
1 cup unseasoned breadcrumbs
3/4 cup fresh Romano or Parmasean cheese, grated or finely shredded
1/2 cup whole 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
1 teaspoon crushed red pepper flakes
Pinch nutmeg
2 pounds ground chuck
Cover the bottom of the pan with:
1 cup beef broth
Procedure
Preheat oven to 450 degrees.
Stir together all ingredients, except the ground meat, in a mixing bowl.
Add the ground meat and mix together thoroughly (hands work best). Shape the meat mixture into 2 inch-round balls.
Coat a baking sheet or shallow roasting pan with cooking spray. Space the meatballs on the pan so they're not touching or crowded together.
Cover the bottom of the pan with beef broth. Bake for 25 minutes, or until meatballs are cooked through. Reserve pan juices for sauce.
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
Yield
About 20-25 meatballs.
Date
October 16, 2007
Source
Cuisine at home magazine, 2002
Prep Time
30 minutes
Cook Time
25 minutes
Notes
Use these in your favorite spaghetti sauce, or use them to make meatball sandwiches.
