Baked Italian Meatballs

2¼ lbs 93% lean ground beef
1 cup Italian breadcrumbs
¼  cup Parmesan grated cheese
2 tablespoons 2% milk
2 garlic cloves, minced (or grated on a microplane)
1/2 small onion, minced (or grated on a microplane)
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
2 large eggs, lightly beaten

Preheat oven to 400°.  Prepare 2 baking sheets by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.    Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.  TIP:  If you lightly wet your hands the meatballs will form better and crack less.  Put in oven on 400° for 20-25 minutes (for 2 trays).

Remove and transfer to sauce or serve immediately.

YIELD:  30 meatballs

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