The Joy of Cooking

This weekend I made this recipe from allrecipes.com. The meatballs turned out great and I'll be adding it to my recipebook!

My pregnant-self did make a few unintentional changes: I totally forgot the onion and I didn't have Italian seasoning. And I realized I only had plain bread crumbs. I just threw in some basil thinking that might help. :)

I was cooking for a few kiddos so I didn't add as much of the red pepper flakes, either.

I baked them on a rack that I put inside of a jelly roll pan to drain the grease since I didn't use the leanest ground beef (90/10 just isn't as good in meatloaf or meatballs if you ask me). Worked out great. And I doubled the recipe. I think I would do that again even if I wasn't just cooking for my family; I bet they would freeze really well.

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Enjoy!