PARMESAN MEATBALLS
This recipe is courtesy of Cuisine @ Home magazine issue 35. This recipe was originally called Basic Meatballs but after making it, I find it more than "basic!" Cook ahead and freeze...place waxed paper on a sheet pan; space cooked meatballs on paper and put in freezer until hard. Remove to a zip bag and freeze. Take out what you'd like and enjoy! You can make smaller meatballs by reducing the scoop to a 1/8 cup measure.
Provided by jdrichardson
Categories Meat
Time 50m
Yield 9 meatballs, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Stir all ingredients (except the ground meat) in a large mixing bowl.
- Add the ground chuck and mix together thoroughly. Use a 1/4 cup measure and scoop out mixture and shape into balls.
- Use baking spray or parchment paper on a baking sheet ans space the meatballs on the pan so they are not touching or crowded together.
- Bake for 25 minutes or until the meatballs are just cooked through.
Nutrition Facts : Calories 102, Fat 5.3, SaturatedFat 2.7, Cholesterol 63.4, Sodium 686.7, Carbohydrate 5.6, Fiber 0.8, Sugar 1.3, Protein 8.2
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