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
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
