Basic Meatballs

I learned early on in our marriage that Brent did NOT consider spaghetti as a main course! Not that I ate it regularly or anything, but its a cheap staple that you can always have in your pantry... but I only made it once in the first few years of marriage! About 3 years ago, I found this recipe for homemade meatballs. Its really easy, really good, and turns spaghetti into a meal acceptable by husbands!!

Preheat oven to 450.

Mix together using 2 forks (prevents compacting meat):
2 lbs ground chuck
1 cup unseasoned breadcrumbs

In separate bowl, stir together:

3/4 cup Parmesan cheese (grated)
1/2 cup whole milk
1/2 cup beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
pinch nutmeg

Add meat mixture with other ingredients. Using a melon scooper or 2 spoons (or your hands!), shape the meat mixture into golf ball sized balls. Coat a shallow roasting pan with cooking spray. Space the meatballs on the pan so that they are not touching. Add 1 cup of beef broth to cover the bottom of the pan. Bake for 25 minutes or until meatballs are just cooked through.

You can freeze these once cooked and cooled. I also sometimes freeze 1/2 of the uncooked meat mixture and use it later to make meatballs for Italian Wedding Soup (you need uncooked meatballs for that recipe). I'll post that recipe next...