medtran49
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Makes 40ish, I forgot to count
This recipe makes very tender and soft meatballs.
INGREDIENTS
1 to 1-1/2 pounds ground beef chuck
2.5 ounces fresh bread crumbs
3 large eggs, beaten
4 ounce mix of half water/half whole milk
3.5 ounces grated Romano
3 ounces grated onion
1 ounce microplaned fresh garlic
1 ounce finely chopped fresh basil leaves
1 tsp garlic powder
1 tsp dried basil
Salt and pepper to taste
DIRECTIONS
In a large bowl, mix bread crumbs with just enough of the milk/water mixture to moisten nicely. Add remainder of ingredients and gently mix. I use my hand.
Prepare a 15x11 inch sheet pan by lining with foil and place a large rack over the pan.
Make about 1-3/4 to 2 inch inch balls. I use a 1-1/2 diameter scoop, size 40 U.S., and overfill slightly. I scoop them all, then with damp hands go back and make neat little balls. Be gentle and try not to compact the meatballs.
Bake at 350 F for 25 minutes. Finish by placing in your favorite red sauce and gently simmering for about 15 minutes.
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