Maroni’s Meatballs
Ingredients
1 pound ground beef (I use the most humanely raised and leanest ground cow I can get)
1⁄2 cup dried bread crumbs (Seasoned are fine)
4 large eggs
1⁄2 cup milk
3⁄4 cup Parmesan cheese, grated
1⁄2 cup onion, minced
1⁄4 cup garlic, minced
1⁄4 cup fresh parsley, minced
1⁄4 cup fresh basil, minced
Instructions
1. Preheat oven to 350*F. Spray a baking sheet with olive oil cooking spray or place a sheet of parchment paper on the baking sheet.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little wet add more bread crumbs.
3. Using an ice cream scoop, scoop meatballs onto the lined baking sheet. If you don’t have a disher, roll meatballs into balls about the size of a golf ball and place on baking sheet. Cook for 35 to 40 minutes, or until cooked through.
Comments
One day I was watching an episode of Throwdown with Bobby Flay on Food Network. He challenged a meatball expert and the expert won with this recipe. I never really cared for meatballs; I often find them to be dry and tasteless.
These meatballs are neither of those things. They are moist and extremely flavorful. They freeze perfectly as well which is always a bonus! I’ve made them in muffin tins as well which makes them turn out like little meatloaves. I’ve even given them as gifts to people I’ve visited. They’re perfect.
Shown here with Roasted Tomato Sauce.
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