Roasted Italian Meatballs

• 1 pound ground chuck or round
• 1/4 cup FRESH parsley, italian flatleaf preferred
• 1 egg
• 2-3 pieces italian bread, stale, about 3/4 cup
• 1/2 cup 1/2 & 1/2 (cream) or whole milk
• 1 tablespoon dried basil
• 1 ounce parmesan cheese, grated, about 2/3 cup
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon pepper

1. Add these dry ingredients to a food processor: stale bread, onion powder, grated parmesan, basil, salt, pepper. Process until finely ground, about 30 seconds. Add parsley, pulse a few times to incorporate. Parsley should not be finely minced.
2. In a large bow, tear up the the meat into small pieces, quarter sized.
3. Add 1/2&1/2 to egg in a bowl, wisk until incorporated.
4. Add egg mixture to bowl with meat. Using spatula, fold in until all pieces are coated. DO NOT OVERWORK THE MEAT. Fold, then gently press down on the mix. Repeat until well mixed.
5. Add dry ingredients from step 1. Fold into mixture until all wet pieces are coated.
6. In your hands, grab enough to make a 2" meatball. Roll gently between your hands until smooth and round.
7. Place meatballs onto a heavy duty sided cookie sheet, with room around each meatball. The recipe should make 12 meatballs.
8. Roast in a 350 degree oven for 20 minutes - they will be done when they just begin to render their juices at the bottom of the roasting pan.
9. Remove pan from oven, allow to cool about 5 minutes. Keep a couple for meatball sandwiches the next day.

ground chuck, fresh parsley, egg, italian bread, cream, basil, parmesan cheese, onion powder, salt, pepper

Taken from food52.com/recipes/6204-roasted-italian-meatballs (may not work)