Monday, January 09, 2006


From Cuisine At Home

1 C unseasoned bread crumbs
3/4 C finely grated Romano or Parmesan cheese
1/2 C whole milk
1/2 C beef broth (low sodium)
1/2 C chopped fresh parsley
3 eggs, beaten
2 Tbsp dried oregano
1 Tbsp garlic, minced
1 Tbsp kosher salt
1 Tbsp ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
pinch nutmeg
2 lb ground chuck
1 C low-sodium beef broth

Mix together all ingredients except ground chuck and 1 cup beef broth in large mixing bowl. Add ground chuck and mix thoroughly. Shape into balls with portioning scoop or 2 spoons. Coat baking sheet or shallow roasting pan with nonstick spray. Space meatballs on pan so they're not touching or crowded. Cover bottom of pan with broth. Bake 25 minutes or until meatballs are just cooked through. Reserve pan juices for sauce.

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