|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve these delicious meatballs with your favorite spaghetti sauce and pasta dish or prepare them for a party appetizer with dips or a sweet and sour sauce. These meatballs would also be wonderful with a stroganoff sauce on noodles.
To make a uniform size, weigh each meatball or use a small cookie scoop or tablespoon as you shape the meatballs. Wet your hands to keep the meatball mixture easier to handle.
1 1/2 pounds ground beef, 85 percent lean
1/4 cup fine dry breadcrumbs
4 cloves garlic, finely minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 tablespoons chopped fresh parsley, or about 2 teaspoons dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, slightly beaten
1/4 cup milk
Gather the ingredients.
Spray a cooling rack with baking or nonstick cooking spray and place in a foil-lined jelly roll pan or roasting pan. Preheat oven to 350 F.
Combine all ingredients in a bowl.
Shape into 1-inch meatballs using your hands (dipping them in a bit of water will help prevent the ground meat from sticking). Arrange the meatballs on the prepared rack.
Bake for about 35 minutes, or until cooked through. If your meatballs are larger, bake longer, or until thoroughly cooked to an internal temperature of 160 F.