Basic Meatballs

• 1 c. unseasoned bread crumbs
• 3/4 c. Romano or Parmesan cheese, finely grated
• 1/2 c. whole milk
• 1/2 c. low-sodium beef broth
• 1/2 c. chopped fresh parsley
• 3 eggs, beaten
• 2 Tbsp. dried oregano
• 1 Tbsp. garlic, minced
• 1 Tbsp. kosher salt
• 1 Tbsp. ground black pepper
• 2 tsp. dried basil
• 1 tsp. crushed red pepper flakes
• pinch of nutmeg
• 2 lb. ground chuck
• 1 c. low-sodium beef broth

1. Preheat oven to 450u0b0.
2. Stir together all ingredients (except the ground meat) in a large mixing bowl.
3. Add the ground chuck and mix together thoroughly.
4. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (about 2-inches in diameter or 1 1/2 ounces each).
5. Coat a baking sheet or shallow roasting pan with nonstick cooking spray.
6. Space the meatballs on the pan so they're not touching or crowded together.
7. Cover bottom of pan with beef broth.
8. Bake for 25 minutes or until the meatballs are just cooked through.
9. Reserve pan juices for sauce.

bread crumbs, romano, milk, lowsodium beef broth, parsley, eggs, oregano, garlic, kosher salt, ground black pepper, basil, red pepper, nutmeg, ground chuck, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52428 (may not work)