1lb lean ground beef
1/2 tsp salt
1/2 medium onion
2 tsp Italian seasoning
1/2 tsp oregano
1/2 tsp crushed red pepper
dash of Franks RedHot sauce
1-1/2 tbs Worcestshire sauce
1/4 cup of grated parmesan cheese
1/2 cup of Japanese panko crumbs
1) Preheat oven to 400 degrees F. Line 2 baking sheets with tin foil and lightly grease.
2) Place all ingredients in a large bowl and, using hands, mix together to combine. Use a 1/3 cup to measure out two meatballs. Place evenly spaced apart on baking sheets.
3) Bake in oven for 20-25 minutes. Flip halfway during cooking time. Meatballs are done when they are no longer pink in the centre. Serve over spaghetti and pasta sauce.
Yield: 16 meatballs
I’m quite impressed by this recipe, especially considering it only uses ground beef. Most meatball recipes require three different types of meat (pork, veal, Italian sausage) which I can’t afford all the time. Apparently these meatballs freeze well either raw or cooked which I’ll try out this week.
*Actually, the yummiest meatballs are from Pasta Amore Restorante in Burnaby.