My Tiny Sous Chef has been getting more involved in meal planning lately and has asked to choose one meal per week. This week she asked for “meatballs made with meat (meat = beef) and salad.” Since she asked for it in such a straightforward way, I thought we’d go basic and straightforward without frills on the meatballs.
A few years ago Food Network Magazine did a special feature on meatballs. It had all kinds of variations and how to prepare them if you want to bake them vs fry them vs broil them, etc. the basic foundations recipe for each style included in the feature have become the basics for all of my meatball creations. This recipe is adapted from the Italian meatball basic recipe in that feature. It’s simple, easy, and fool-proof perfection. It will not fail you. Here you go.
WHAT YOU NEED
makes about 24 1.5-in meatballs
* 1 1/2-1 3/4lbs lean ground beef
* 3/4C grated Parmesan cheese
* 3/8C Italian seasoned breadcrumbs
* 3/8C milk
* 3/8C fresh parsley, chopped
* 3t minced garlic
* 1 1/2t kosher salt
* 2 eggs
WHAT TO DO
Preheat the oven to 425F. Lightly spray a large baking sheet with nonstick spray.
Mix all of the ingredients in a large bowl by hand until combined. Form the mixture into balls, about 1.5-2 inches each. Place the meatballs on the prepared baking sheet and bake for 15 minutes.
Remove the pan from the oven and transfer to a large pot. Add your favorite store bought or homemade tomato sauce and simmer on low for about 10 minutes until the sauce is warmed through. Serve over pasta or rice or your favorite veggie noodles, in a sub roll, over a salad, or just as-is.