adapted from Cuisine at Home, October 2002
Yield: 30 meatballs (about 1 1/2 oz each)
Preheat oven: 450°
1 cup bread crumbs
3/4 cup Romano or Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup beef broth or stock
1/2 cup chopped fresh parsley
3 eggs, beaten
2 Tbsp. dried oregano
1 Tbsp. garlic, minced
1 Tbsp. kosher salt
1 Tbsp. ground black pepper (I always use less....it's a matter of taste.)
2 tsp. dried basil
1 tsp. crushed red pepper flakes
Pinch of nutmeg
1 pound ground chuck
1 pound ground pork
1 cup or more beef broth or stock for to cover the bottom of the pan.
In a large bowl, stir together all of the ingredients (except the ground meat). Combine the meats with the bread crumb mixture. Stir thoroughly with a fork. Using a scoop or two spoons, shape the meat mixture into balls that are about 1 1/2 inches to 2 inches in diameter.
Spray a baking sheet with nonstick cooking spray. Space the meatballs on the pan so that they are not touching or crowded.
Cover the bottom of the pan with beef broth. Bake for 25 minutes or until the meatballs are just cooked through. Reserve the pan juices for a sauce, if desired.
Notes:
The original recipe calls for 2 pounds of ground chuck. I like to use a mixture of beef and pork. If you do not want a spicy meatball, reduce the amount of red pepper flakes that you use.
The recipe makes more meatballs that we need for one meal. I freeze the extra meatballs in a freezer bag for future use.