Ingredients
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
3
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Family Favorite Basic Meatballs,I found this recipe in a cooking magazine that I pick up occasionally. My family loves these with pasta, and they’re great in meatball subs with fresh tomato sauce (recipe posted separately). No frying required, either.,Great tasting meatballs! The spices were spot on and we really enjoyed them in our spaghetti. I added them to recipe #138252 in place of the ground beef in that recipe. Thank you for sharing this wonderful recipe! **Made for Culinary Quest – Suitcase Gourmets**
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees F. |
|
2
Done
|
Stir Together First 13 Ingredients (bread Crumbs to Nutmeg) in a Large Bowl. |
|
3
Done
|
Add the Meat and Mix Thoroughly (use a Fork to Mix, to Prevent Overhandling the Meat). Shape Meat Mixture Into 2-Inch Balls, Approximately 1 1/2 Oz Each by Weight (i Like to Use a #30 Scoop to Portion Them Out, Then I Roll Them Into Balls by Hand). |
|
4
Done
|
Spray a Shallow Pan (such as a Baking Sheet With an Edge All Around) With Nonstick Cooking Spray. Place Meatballs on the Prepared Pan, Taking Care not to Crowd Them or Let Them Touch). |
|
5
Done
|
Pour the 1 Cup of Beef Broth Into the Bottom of the Pan (make Sure Bottom of Pan Is Covered). Bake For 25 Minutes, or Until Meatballs Are Cooked Through. |
|
6
Done
|
Reserve the Pan Juices to Make the Tomato Sauce (recipe Posted Separately). |
