Meatballs

The meatball stands alone.

Maybe you're used to eating flavorless balls of meat dripping with oil from their time in the frying pan. (Maybe you've just given up eating meat after reading that awful description. I hope not!) Anyway, I found a fabulous recipe in a magazine awhile back that makes zippy, baked meatballs. They're great in spaghetti and meatballs, pizza sauce hoagies, and just plain, as I served them at a potluck this week.

Meatballs
(yields 30 - 35 meatballs)
Preheat oven to 450°F.
In a large bowl, mix:
1 c. unseasoned breadcrumbs
3/4 c. Parmesan cheese, grated
1/2 c. milk
1/2 c. beef broth
3 eggs
2 Tbsp. dried oregano
1 Tbsp. dried parsley
1 Tbsp. kosher salt (or less)
1 Tbsp. black pepper
2 tsp. dried basil
1 tsp. red pepper flakes
2 cloves garlic, minced
Add 2 lb. ground beef. Mix well.
Grease 1 to 2 large baking sheets. Form mix into balls about 2 inches in diameter. Place on baking sheets. Pour 1 c. beef broth on bottom of baking sheets. Bake in oven for about 25 minutes, or until a meat thermometer tells you they're done!