Friday, August 6, 2010
Recipe is from food for my family
2 pounds ground beef
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons parsley
1 1/2 teaspoons kosher salt
2 garlic cloves, minced (or pulverized through a press)
1 teaspoon red pepper flakes (adjust if you don’t appreciate the spice)
1/3 cup milk
1/2 cup bread crumbs (to roll them in)
Preheat oven to 350º. Beat egg lightly. Mix all ingredients, reserving the last 1/2 cup of bread crumbs in a large bowl. Using a scoop or a spoon, divide out equal portions of the meat mix and roll into balls. Roll into the reserved 1/2 cup bread crumbs and place into greased mini muffing tins. Bake at 350º for 25 to 30 minutes until bread crumbs begin to brown and meatballs are cooked through.
Serve atop a pile of spaghetti and sauce with a side of garlic toast or cheese bread. Provide plenty of napkins.
Makes 28-32 meatballs or 7-8 four-meatball servings. S