Ingredients: |
Ingredients: 1½ lbs. extra lean ground beef
½ cup plus 1 Tbl. dried italian bread crumbs
½ cup finely grated fresh parmesan cheese
¼ cup finely grated fresh asiago cheese
2 tsp. dried minced onion
1½ tsp. whole fennel seeds
1 tsp. dried italian seasoning
1 tsp. dried oregano
½ tsp. garlic powder
1½ tsp. salt
½ tsp. coarse ground pepper
½ cup whole milk
2 extra-large eggs, beaten
1 tsp. worcestershire sauce
4 thick slices fresh mozzarella cheese
more fresh grated parmesan and/or asiago cheese
(finely chopped fresh parsley or fresh basil sprig to garnish, optional)
(I round all these measurements when I make it with two lbs of beef)
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Directions: |
Directions:*Preheat oven to 350º F.
In large bowl add ground beef crumbling in lightly. Evenly sprinkle and drizzle rest of ingredients over meat. Fold mixture with a large spoon just a few times to get it started, then mix with your hands until combined, ingredients are evenly distributed, but don't overwork meat.
Divide meat in half (thirds when making it with 2 lbs of meat), form into two (three) large balls making sure there are no cracks, and place onto a sprayed, foil-lined baking sheet. Sprinkle tops with more coarse ground black pepper and bake for 1 hour.
Place thick slices of fresh mozzarella on top, and broil until cheese has fully melted.
Serve over sauce, or sauced spaghetti. (Please see the link to my spaghetti recipe above!)
Garnish with freshly grated parmesan and/or asiago cheese. Sprinkle with finely chopped fresh parley or a fresh basil sprig. |
This recipe for Giant Meatballs is from