Basic Meatballs

Ingredients

2lb                 80/20 ground chuck

1C                 Unseasoned bread crumbs

1/4C              Parmesan, finely grated (Leave this out if preparing French Onion Soup w/Meatballs and Mashed Potatoes)

1/2C              Whole milk

1/2C              Low sodium beef broth

1/2C              Fresh parsley, chopped

3ea                Eggs, beaten

2T                 Dried oregano

1T                 Garlic, minced

1T                 Kosher salt

1T                 Ground black pepper

2t                   Dried basil

1t                   Crushed red pepper flakes

Pinch             Nutmeg

Process

Preheat the oven to 450F

Stir together all the ingredients except the ground chuck

Add the ground chuck and mix thoroughly

Shape the mixture into golf ball sized, about 2” in diameter (1-1/2 ounces each) (We use an ice cream scoop)

Coat a baking sheet with sides or a shallow roasting pan with nonstick cooking spray

Space the meatballs on the pan so that they are not crowded

Cover the bottom of the pan with 1C of beef broth

Bake for 25 minutes at 450F or until the meatballs are just cooked through

Reserve the pan juices for sauce