Lyons Family Cookbook

Basic Italian Meatballs

--- STIR TOGETHER ---

1

cup

bread crumbs, unseasoned

3/4

cup

Romano or Parmesan cheese, finely grated

1/2

cup

whole milk

1/2

cup

beef broth, low-sodium

1/2

cup

fresh parsley, chopped

3

eggs, beaten

2

tsp

dried oregano

1

Tbs

garlic, minced

2

tsp

kosher salt

1

tsp

ground black pepper

2

tsp

dried basil

1/2

tsp

crushed red pepper flakes

pinch nutmeg

--- ADD & SHAPE ---

2

lbs

ground chuck

-- COVER BOTTOM OF PAN WITH --

2

cups

beef broth, low-sodium, divided 1 cup per pan

1

Preheat oven to 450°. Stir together all ingredients (except the ground meat) in a large mixing bowl. Add the ground chuck and mix together thoroughly. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (golf-ball size, about 2" in diameter or 1 1/2 oz. each). Divide meatballs among (2) 13x9" baking pans. Space the meatballs on the pans so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, turning meatballs over 1/2 way through the baking. Cook until the meatballs are just cooked through.

2

Remove meatballs into a bowl. Pour pan drippings through a fine mesh sieve to strain out the foam and other solids. Skim the fat from the drippings and discard. Save remaining liquid for use in "Basic Italian Sauce for Meatballs" recipe.

Makes 36 meatballs, 3 meatballs per serving for 12 servings. Note: If making "Basics Italian Sauce for Meatballs," that makes only enough sauce for 1/2 batch of these meatballs. You can put the other half of meatballs in a gallon-size freezer bag for later use. SOURCE: Cuisine at Home