Meatballs are not only a traditional Italian dish, but there is no other single item, that can be used to create more menu items.  From meatball pizza toppings to meatball soups, your traditional meatball is a must have item for any Italian restaurant.  And everyone thinks their meatball recipe is the best.  True, it’s hard to make a bad meatball; you can overcook it or maybe go a little heavy on the breadcrumbs, but pretty much any meatball is a good thing.  Well, here is one more meatball recipe to try.  Not only does it taste great, it’s easy.  Here it is:

  • 1 cup Bread Crumbs, fresh are best
  • ¾ cup Grated Parmesan (#190150)
  • ½ cup Whole Milk
  • one 14-ounce can of Beef Broth, divided
  • ½ cup Italian parsley, finely chopped
  • zest of one Lemon
  • 1 Tbsp. each: Minced Garlic (#360190), Dried Oregano (#450120), Salt (#110600), & Black Pepper (#450441)
  • ¼ tsp. Grated Nutmeg (#450416)
  • 2 tsp. each Crushed Red Pepper (450242) & Dried Basil (#450001)
  • 3 beaten Eggs
  • 2 pounds Ground Chuck
  1. Stir together all ingredients (except the ground chuck and 10 ounces of the broth) in a large bowl. Add the ground chuck and combine with your hands, taking care not to over-mix.
  2. Pat the mixture out onto a clean surface, making a square about 1-inch thick. Using a pizza cutter, cut the mixture into one inch squares (you should have 50-60 squares).
  3. Roll each square into a ball and place on a lightly greased sheet pan. Pour the reserved broth into the pan and bake the meatballs at 450-degrees F for about 25 minutes. (Pour any remaining liquid into the sauce you'll be using.)
  4. For a neat-to-eat meatball sandwich, slice a thin layer from the top of an uncut sub roll and scoop out most of the roll, leaving a sturdy shell. Brush the shell with olive oil, fill with meatballs and sauce, and top with grated cheese. Broil briefly and serve proudly.