Italian Meatballs
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Italian Meatballs
YIELD Makes 5 to 6 servings
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INGREDIENTS
| 1‑1/2 | pounds meat loaf mix* or lean ground beef |
| 1/3 | cup dry bread crumbs |
| 1/3 | cup grated onion |
| 1/3 | cup milk |
| 1/4 | cup (1 ounce) freshly grated Parmesan cheese |
| 1 | egg |
| 2 | cloves garlic, minced |
| 1‑1/2 | teaspoons dried basil |
| 1 | teaspoon salt |
| 1 | teaspoon dried oregano leaves |
| 1/2 | teaspoon rubbed sage |
| 1/4 | teaspoon red pepper flakes |
| Marinara Sauce (recipe) | |
| Additional grated Parmesan cheese and hot cooked pasta (optional) | |
PREPARATION:
- Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray. Combine all ingredients except Marinara Sauce, additional cheese and pasta in large bowl. Mix lightly but thoroughly. Shape to form meatballs using 1/3 cup meat mixture for each meatball.
- Place meatballs on prepared pan; bake 25 to 30 minutes or until instant-read thermometer inserted into meatballs registers 145°F.
- Meanwhile, prepare Marinara Sauce. Add cooked meatballs to Marinara Sauce; simmer, uncovered, about 10 minutes or until meatballs are cooked through and and internal temperature reaches 165°F.
- Serve meatballs in shallow bowls; top with sauce. Serve with additional cheese and pasta, if desired.
This recipe appears in:
Italian
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