Recipe by Chef Pagina
"Authentic beef and pork flavor without using pork."
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1 1/2 pounds
ground beef round
1 (16 ounce) jar
marinara sauce, or to taste
Nice, easy recipe. I added 1/4 C grated parmesan cheese and one egg to the meat mixture. I formed meatballs with an 1/8 C measuring scoop and ended up with 20 meatballs. I skipped the blender step- really unnecessary.
A bit on the bland side. The second time I made them, I added 1/2 cup Parmesan cheese, 1/2 cup bread crumbs, 2 cloves of minced garlic, 1/2 of a minced onion and omitted the herbs called for and added in basil and oregano. I also added an egg. Yep, it's a bit distanced from the original recipe but these taste Italian and delicious.
We added about 1/3 cup of milk but still thought these were a little dry. I will try adding an egg next time. I'll also reduce the Rosemary next time, as I found it a little overpowering.
I loved them ! I use ground chuck when making meatballs ,also added some minced green onion . Wham !
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Italian Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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