To make a uniform size, weigh each meatball or use a small cookie scoop or tablespoon as you shape the meatballs. Wet your hands to keep the meatball mixture easier to handle.
Cook Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 6 to 8
- 1 1/2 pounds ground beef, 85%
- 1/4 cup fine dry bread crumbs
- 4 cloves garlic, finely minced
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 2 tablespoons fresh chopped parsley, or about 2 teaspoons dried
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg, slightly beaten
- 1/4 cup milk
Heat the oven to 350°.
Combine all ingredients and shape into 1-inch meatballs. Arrange the meatballs on the prepared rack and bake for about 35 minutes, or until cooked through. If your meatballs are larger, bake longer, or until thoroughly cooked.* Serves 6 to 8.
*According to the USDA, ground beef should be cooked to a minimum temperature of 160° to destroy harmful bacteria which could be present in ground meat. An instant read thermometer is kitchen essential.
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