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Beef Meatballs




Source of Recipe


Cooking Light, January/February 1997


Recipe Introduction


Delicious with or without marinara sauce. It's easy to double the recipe and freeze the extras.
I changed the recipe a bit, so see my notes at the bottom.


List of Ingredients




1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Recipe



Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Yield:
"30 Meatballs"

NOTES : I doubled the recipe for Beeman's progressive dinner (10/15/05) and used extra Parmesan (about another 1/4 to 1/2 cup); I used the whole 8 oz. can of tomato sauce; more Italian seasoning (maybe 1/2 tsp more); more salt (kosher--another 1/4 to 1/2 tsp); added some freshly grated black pepper; added garlic powder; could maybe use a little more red pepper flakes; also added some ground fennel. I used my med. size cookie scoop to measure them out and then rolled them in my hands.