Ingredients
- 1 cup bread crumbs
- ¾ cup Freshly grated Romano/Parmesan cheese, finely grated
- ½ cup whole milk
- ½ cup low sodium beef broth
- ½ cup fresh parsley, chopped
- 3 eggs-beaten
- 2 tablespoons dried oregano
- 1 tablespoon garlic, minced
- 1 tablespoon Kosher salt
- 1 tablespoon black ground pepper
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper
- Pinch nutmeg
- 2 pounds ground chuck beef
- 1 cup low-sodium beef broth
Directions
Preheat oven to 450°. Stir together all ingredients (excluding the meat and 1 cup of broth). Once mixed together, add ground chuck. Make into 2 inch meatballs. (1 1/2 oz each) Coat a baking sheet with sides with nonstick spray. Space meatballs on the pan so they are not touching. Cover the bottom of the pan with the one cup of broth. Bake for 25 minutes. Reserve the drippings for the spaghetti sauce. |