Ingredients:

2 lbs ground beef

1/2 onion

3 cloves garlic

1 cup bread crumbs

1/2 to 3/4 cup milk

1/2 cup grated parmesan cheese

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme

1 teaspoon dried poultry seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon freshly grated nutmeg

2 eggs

2 teaspoons Worchestershire sauce

2 Tablespoons tomato paste

Juice of 1 /3 lemon

 

Directions:

Measure the bread crumbs in a large measuring cup and pour enough milk over to just moisten them. Set aside.

 

Put the beef in a large bowl. Prep and add the following ingredients:  Finely chop the onion. Grate the cheese. Measure the spices: salt, pepper, thyme, poultry seasoning, oregano, basil and nutmeg. Push the garlic through a garlic press. Add the eggs and the Worchestershire sauce, tomato paste and lemon juice. Add the moistened bread crumbs. Squeeze the lemon over all and using your clean hands, gently mix everything together. Don’t over-work it, it will become tough.

 

Once it’s all mixed together, cover lightly and place into refrigerator for 30 minutes.

 

Preheat oven to 350 degrees. Lightly oil a 9x13” baking dish. Remove beef from refrigerator and form into 2 inch balls. I use a small ice cream scoop so the size remains consistent. This is important for even cooking. Then, gently shape them by rolling them between your palms, taking care to not compact them too much.

 

Place side by side in baking dish and put into oven for 30 minutes. After 30 minutes, take one out and cut it open to see if it is cooked completely through. If you want your meatballs to have a little more color, return to oven for another 10 minutes and allow to brown on top.

 

Use in a tomato-based sauce with pasta; on a roll with sauce and cheese for a sandwich; baked in a casserole with sauce, cheese and pasta; serve with dipping sauces as an appetizer or slice up for a pizza topping.