This recipe was featured on the food network the other day with a "Meat Ball" throwdown with Bobby Flay. This recipe won over Bobby's and has an unusually high porportion of eggs to meat, 4-5 eggs per pound of meat. They turned out simply outstanding is all I can say, and I am sicilian/italian and can cook a mean meatball. I made them gluten free just by substituting gluten free bread crumbs.
Ingredients
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
Then simmer in your favorite red sauce for another 20 mins or so.
I used dried herbs, about a tsp of mixed italian herbs and used 5 eggs and no milk and it still turned out just fine.
Ingredients
- 1 pound ground chuck (or mixture of meats)
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated Spanish onion ( I used a small yellow onion grated)
- 2 ounces finely diced fresh garlic (I used two cloves grated)
- 2 ounces finely chopped fresh Italian parsley leaves
- 2 ounces finely chopped fresh basil leaves
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
Then simmer in your favorite red sauce for another 20 mins or so.
I used dried herbs, about a tsp of mixed italian herbs and used 5 eggs and no milk and it still turned out just fine.
