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All-Beef Meatballs




Source of Recipe


Rachael Ray on Foodnetwork.com


Recipe Introduction


These are good, basic all beef meatballs. I made them when I was making IP spaghetti and meat sauce and wanted some easy meatballs to go with them. I didn’t have any regular bread crumbs and used panko instead. They aren’t the best in the world, but they are fairly tender and were quick to put together. If you like, you can put the cooked meatballs in your sauce while it heats up. I was doing mine in the IP and was unsure about the timing.


Recipe Link: https://www.foodnetwork.com/recipes/rachael-ray/spaghetti-and-meatballs-recipe-1942620

List of Ingredients




1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper


Recipe



Heat oven to 425F.

Mix everything but the meat in a bowl. Add the meat, breaking it up and toss thoroughly with the egg mixture. Don’t be too rough with it. Form into 1 1/2-inch (about) meatballs and place on a cooky sheet. Bake for about 15 minutes or until cooked through (160F).

Serves 6-8.