Over the years, I tried to combine all the ingredients from both sides of the family to really make a perfect meatball. Here’s what I came up with…
1 lb ground beef 85% lean
2 slices any leftover bread you have in the fridge wet with water and squeezed dry
½ cup dry breadcrumbs
2 -3 cloves garlic, minced
Fresh basil or tbsp. prepared pesto
2 tbsp. olive oil
¼ cup chicken/beef broth
½ cup parmesan cheese
Blend all ingredients. Try not to handle meat too long. Mold into balls in the palm of your hand. Line cookie sheet with aluminum foil (for easy clean-up). Top with cookie sheet rack and place meatballs in hot oven (375 degrees). Turn once over - not to stick. Cook through. May take 15 -20 minutes. Add one by one to your sauce. Makes about 10 meatballs, depending on size.
Optional: You can add ¼ cup raisins and ¼ cup pignoli nuts to mixture.