Meatballs
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:
Ingredients
- 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
Directions
- 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.
- 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).
- 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.)
- 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.