In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.
Best Italian Meatballs
½ cup Italian style bread crumbs*
¼ cup milk
1 pound 85% ground beef
1 onion, finely diced
1½ tsp minced garlic (3 cloves)
1 tsp Worchestershire sauce
¼ tsp red pepper flakes
1 tsp Italian seasoning
1 tbls grated Parmesan cheese
½ tsp salt
1 tsp black pepper
Soak crumbs in milk for 20 minutes.
Mix all ingredients in a bowl until well blended. Shape into 24 balls (1 ½“ each).
*For gluten-free meatballs, replace old-fashioned rolled oats for bread crumbs.
Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.
Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.
Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!
6 servings (4 meatballs), 258 calories per serving
Hack: Place uncooked meatballs on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.