Meatballs (for your favor sauce)
Add to your favorite sauce! Make ahead and freeze.
For more meatballs, increase meat to 1-1/2 lbs., and adjust the rest of the ingredients accordingly (increasing each by 1/2)
Ingredients
- 1 lb. (or 1-1/2 lb.) lean ground chuck
- 1/2 t. (or 3/4 t.) salt
- 1/4 t. (or 1/2 t.) course black pepper
- 1 c. (or 1-1/2 c.) soft bread crumbs (1-1/2 pieces bread)
- 1/2 t. (or 3/4 t.) garlic powder
- 1 egg (or 1 egg + 1 egg white)
- 1/2 t. (or 3/4 t.) dry parsley
- 1/4 c. (or 1/4 c. + 2 Tbls.) milk
- parchment paper or lightly greased foil
Instructions
To make soft bread crumbs, tear apart 1-1/2 (or 2) pieces of bread and pulse in a mini food processor.
In a bowl, combine all ingredients and mix well. Shape into meatballs.
Place meatballs on a large baking sheet (with low sides) lined with parchment paper or lightly greased foil.
Bake in oven at 350 degrees for 25-30 minutes, or until done. Turn after 15 minutes.
Remove meatballs to a cooling rack lined with paper towel to absorb the grease. When cool add to your favorite sauce or freeze.
NOTE: I usually make them the night before so they hold their shape well, then add them to my sauce.