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Meatballs
Print RecipeIngredients
- 2 pounds ground round (90 percent lean) or 1 lb. ground chuck and 1 lb. ground round
- 1 1/4 teaspoons fine sea salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cracked black pepper
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 3 tablespoons whole milk*
- 4 teaspoons grated parmesan cheese
Instructions
Reduce the oven temperature to 375 degrees F. Line a baking sheet with parchment paper.
Place the meat in a medium bowl. Add the salt, onion powder, garlic powder, dried
parsley, Italian seasoning, black pepper, garlic, Worcestershire sauce, milk, and parmesan cheese to the bowl. Gently work the ingredients into the ground beef. Do not overwork the meat.
Form the meatballs by scooping 1⁄ 3 cup of the mixture into your hand and then rolling it into a ball. Place the meatballs on the parchment paper lined baking sheet.
Bake the meatballs for about 25 minutes, until done. Transfer the meatballs to a paper towel–lined plate to drain.
Add the meatballs to your favorite tomato sauce or homemade marinara sauce and allow to cook for 10 minutes to develop flavor.
Notes
*For a dairy-free version, substitute coconut or almond milk can be substituted for the whole milk.
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