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Emily's Meatballs Recipe

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This recipe for Emily's Meatballs is from The Ghabach Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup breadcrumbs
1/3 cup milk
2 pound ground beef
4 cloves garlic, pressed or minced (or garlic powder)
2 eggs
1 cup (1 1/2 ounces) finely-grated Parmesan cheese
1/4 cup finely-chopped fresh Italian herbs (fresh parsley/oregano/basil or use dried italian herbs)
1 onion chopped very fine in food processor
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Directions:
Directions:
Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes

Combine remaining ingredients.

Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet.

Bake. Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.

 

 

 

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