| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound ground chuck
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated Spanish onion
- 2 ounces finely diced fresh garlic
- 2 ounces finely chopped fresh Italian parsley leaves
- 2 ounces finely chopped fresh basil leaves
Instructions
- Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 122 mg |
| Sodium | 401 mg |
Reviews
Best meatballs ever. I’ll be making this one again.
This is the only meatball recipe all ever use. It’s delicious!
THE BEST! My company dives right into them before taking other foods. !
the best! ow go to, must have meat-uh-bawl!
these are the best meatballs I’ve ever tasted!!!
Excellent meatballs made second batch too freeze hopefully they freeze well, Lynda
Best meatballs ever. Been making these for family get together for several years. They’re gone quickly. I use Rau’s marinara versus makin my own
Ok k
Just finished making – very good and easy. Took suggestion added salt and pepper and saute onion and garlic. I used 2 eggs.
First of all, I just found out Chef Michael died earlier this year. Secondly I tried this Meatball recipe yesterday, and holy cow were we happy. Delicious is the word. Thank you Chef. Rest In Peace,