Meatballs!

 
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 Meatballs! These are delicious. The fresh basil and parsley add a light freshness to these balls of meat. I also use milk as opposed to egg to bind the meat which makes the balls fluffy and less dense.

I prefer to brown the meatballs in the oven so I can focus on other parts of the meal.

Pair with the simple marinara recipe and you have a delicious homemade dinner!

  • 1/2 pound ground beef
  • 1/2 onion minced small
  • 1 garlic clove minced
  • 2-3 leaves fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon worcestershire
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons plain bread crumbs
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1. Preheat oven to 450 degrees.

2. In a medium bowl, mix the ground beef, onion, garlic, basil, parsley, worcestershire, pepper flakes, salt and pepper (everything except the bread crumbs and milk) until just combined.

3. Add the bread crumbs and milk and mix until incorporated. Add more bread crumbs if the meat is not coming together into a ball.

4. Roll the meat into golf ball sized balls and place on a rimmed baking sheet lined with parchment paper.

5. Bake in the 450 degree oven for 15 minutes or until well browned on top.

6. If adding to a pasta sauce, let cool slightly then transfer to a saucepan with the sauce and roll the meatballs until coated. Simmer the balls with the sauce until the rest of the meal is ready.

7. If making meatball subs, let cool slightly then cut the meatballs in half and distribute evenly over two toasted sub rolls. Spoon marinara over the balls then sprinkle with mozzarella cheese and toast in the 450 degree oven until cheese is melted.