Sunday night my mom stopped by to visit and watched Ajax for a bit while I wrapped up some late night cooking. I found this meatball recipe that is absolutely excellent. Since I had some extra beef (thank you Dara and Rod), I decided to triple the recipe and freeze some for future dinners. The first time I made these I used ground chicken and I think I actually liked the chicken more so than the beef, but that was just me.
Ingredients
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes (I used just a dash so that it wasn’t too much for the nino)
- 1 dash hot pepper sauce (such as Frank’s RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
Directions
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
- Ajax actually ate a little bit of the meatball, which was surprising as he’s not too fond of beef yet.
- Messy kiddo.
