Meatballs

• 1 pound lean ground beef (I used 88%)
• A1/2 cup Italian breadcrumbs
• A1/4 cup fresh grated Parmesan cheese
• 2 garlic cloves, pressed (or minced)
• A1/2 small onion, grated (or minced)
• 2 tablespoons marinara
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• A1/2 teaspoon kosher salt
• A1/4 teaspoon fresh cracked black pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375Au0b0. Prepare a baking sheet by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
3. Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
4. COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
5. Bake for 20-22 minutes.
6. Remove and transfer to sauce or serve immediately.

ground beef, italian breadcrumbs, parmesan cheese, garlic, onion, marinara, fresh rosemary, fresh parsley, fresh basil, kosher salt, fresh cracked black pepper, egg

Taken from www.epicurious.com/recipes/member/views/meatballs-53094761 (may not work)