Family Favorite Basic Meatballs

• unseasoned breadcrumbs↗1 cup
• parmesan cheese↗3⁄4 cup

  finely grated (Romano may be substituted. For best flavor, splurge on a chunk of cheese rather than use the caniste)

• whole milk↗1⁄2 cup
• beef broth↗1⁄2 cup

  (the low sodium variety is recommended)

• chopped parsley1⁄2 cup

  (fresh, not dried)

• eggs↗3

  beaten

• dried oregano↗2 tablespoons
• garlic↗1 tablespoon

  minced

• kosher salt↗1 tablespoon
• ground pepper↗1 tablespoon

  (I recommend fresh ground for better flavor)

• dried basil↗1 teaspoon
• crushed red pepper flakes↗1 teaspoon

  (I usually cut this in half since most of my family is very spice-sensitive)

• nutmeg↗1 pinch

  (fresh grated is best)

• ground chuck↗2 lbs

  (80-85% is good. I don't recommend using very low fat beef for these, they won't have the right textu)

• beef broth↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.

3. 3

   Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand).

4. 4

   Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch).

5. 5

   Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through.

6. 6

   Reserve the pan juices to make the tomato sauce (recipe posted separately).