Makes 5 to 6 servings
|1-1/2||pounds meat loaf mix* or lean ground beef|
|1/3||cup dry bread crumbs|
|1/3||cup grated onion|
|1/4||cup (1 ounce) freshly grated Parmesan cheese|
|2||cloves garlic, minced|
|1-1/2||teaspoons dried basil|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon rubbed sage|
|1/4||teaspoon red pepper flakes|
|Additional grated Parmesan cheese and hot cooked pasta (optional)|
*Meat loaf mix is a combination of ground beef, pork and veal; see your meat retailer or make your own with 1 pound lean ground beef, 1/4 pound ground pork and 1/4 pound ground veal.
- 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.
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