Meatballs are so versatile – they can be used in a sauce or on their own; they can be an appetizer or main course; they can be lowbrow grub or haute cuisine fancy. I’ve made many recipes for meatballs and have recently settled on the one below. Works fine and tonight I plan to make them with ground turkey for a lighter approach. Can’t wait…
- 2 pounds lean ground meat, consider beef, turkey, pork or a combination
- 1/2 cup parmesan cheese, grated
- 1/3 cup milk
- 2 large eggs
- 3/4 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- Preheat oven to 375 degrees Fahrenheit.
- Combine all ingredients in a bowl. Combine well but do not over mix. Form into desired sized meatballs (1” standard). Place onto sheet pan covered in foil.
- Bake for 30 to 40 minutes, until surface is crispy. Let sit in pan until mostly cooled. Use in sauces, as appetizers or as desired.SOURCE: Walter Thinnes