These oven-baked meatballs are incredibly versatile. Eat them plain, drop them into a pot of tomato sauce, or swap out the ground beef for Italian sausage for a new twist on a classic!
Ingredients
1 pound lean ground beef (I prefer grass-fed.)
½ cup fresh white bread crumbs (Approximately 4 Slices Pulsed in a Food Processor)
½ cup fresh grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
½ tablespoon chopped fresh nasil
½ tablespoon chopped fresh oregano
1 large egg, lightly beaten
Pinch grated nutmeg
Pinch salt & pepper
2 tablespoons milk (I actually use unflavored almond milk and that works just as well as plain milk!)
Instructions
Preheat your oven to 350 degrees.
Line two baking sheets with parchment paper.
Combine the ground beef, bread crumbs, cheese, herbs, egg, nutmeg, salt & pepper, and milk in a large bowl. You may need to adjust the amount of milk you need, based on how dry the bread is, etc. The mixture should be wet enough to stick together, but not loose.
Using a teaspoon (for uniformity) or your hands, roll portions of the meat into approximately 1-inch balls, and drop them onto a baking sheet. You should end up with 30-35 meatballs.
Bake the meatballs for approximately 30 minutes, turning once, so that the meat is cooked through and all sides are browned.
Recipe by JJBegonia at https://jjbegonia.com/oven-baked-meatballs-and-sunday-dinner-revisited/