Italian Meatballs

The recipe for meatballs here can be used with a red sauce, eaten plain, or made marble size and added to soups.

Servings: 16
Prep and cook time: 30 minutes

Ingredients:

1-1/2 pounds lean ground sirloin or chuck
3/4 cup seasoned Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
2 tablespoons fresh chopped basil or 1 tablespoon dried
1 tablespoon garlic powder
2 eggs, beaten
2 tablespoons milk

Method:

In a large bowl, separate the meat with a fork and make a well. In another bowl, mix the breadcrumbs with the cheese, parsley, basil, and garlic; set aside. Beat the eggs with the milk and pour into the well. Using wet hands, knead the meat to absorb the liquid and mix in the double-seasoned breadcrumbs. Knead well, keeping your hands moist, until the meat is well mixed.

Scoop the meat out and then roll with your hands to form a nice ball -- about golf-ball size. Place -- about 1 inch apart or less -- on a baking pan coated with non-stick spray --and bake in the oven at 400 degrees until golden brown.

Note: Ice cream scoops are helpful in trying to make meatballs a uniform size, which is important to the cooking process. In trying to keep the time down here, we suggest store-bought breadcrumbs that are seasoned, but we add to the flavorings as store-bought breadcrumbs are usually pretty flat tasting.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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