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Add a photoItalian meatballs for spaghetti or meatball sandwich
Ingredientes
- 1/2 cup milk⨠for richer use heavy cream
- 1 pound extra lean ground beefâ¨
- 1 onion, grated
- 2 garlic cloves, crushed
- 1 egg yolkâ¨
- 1/4 cup fresh oregano, finelyâ¨
- ½ teaspoon of fennel seed crushed
- 1/2 cup of grated Parmesanâ¨
- 1/8 tsp nutmeg, freshly ground
- Salt and pepper to tasteâ¨
Direcciones
- Preheat oven to 350°F
- In a small bowl, mix breadcrumbs with milk. Set aside so crumbs can fully absorb milk.
- Meanwhile, in a large bowl, using your hands, mix the ground beef, onion, garlic, egg yolk and Parmesan.
- Add the breadcrumb mixture and oregano, mixing again.
- Season with salt, pepper, fennel seed and nutmeg and mix well.
- Form mixture into rounds about the size of ping-pong balls, and place on a parchment or silicon lined baking sheet with a rim. Feel free to make the meatballs bigger or smaller than this, but just be consistent so they bake evenly.
- Bake the meatballs for 15 to 25 minutes (timing depends on how big you make the meatballs).
- You can add these to spaghetti sauce right away or allow them to cool and then freeze for later.
- Frozen meatballs should keep for up to 3 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 40 servings | |
| Calories 36 | |
| Calories from Fat 21 | 58% |
| Total Fat 2.32g | 3% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.11g | |
| Cholesterol 9mg | 3% |
| Sodium 39mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 2.94g | 5% |
