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Italian Meatballs

Makes 28-30 golf ball-sized meatballs--plenty for tonight and another batch for the freezer!

Ingredients

  • ⅓ cup dry breadcrumbs
  • ½ cup milk
  • 1 packet onion soup mix
  • 2 eggs
  • 2 t. Italian seasoning
  • 1 T. parsley flakes
  • 1 t. salt
  • 1 t. black pepper
  • ½ red pepper flakes
  • ½ cup grated parmesan cheese
  • 2 lb. ground chuck
  • marinara, more parmesan for serving

Instructions

  • Preheat the oven to 425°. In a large mixing bowl, combine everything except the meat. Mix vigorously with a fork, making sure the eggs are beaten and all the crumbs are moistened. Allow the mixture to sit for five minutes while the breadcrumbs absorb some moisture.
  • Cover the bottom part of a two-part broiler pan with foil. Put the pan together and lightly grease the top. Add the meat to the bowl with the breadcrumb mixture. Using wet hands gently combine wet ingredients and the meat. Mix the two thoroughly, but don't over mix.
  • Form into golf ball-sized meatballs, rolling lightly and place ½" apart on the broiler pan. Bake for 15 minutes, turn over and bake for 15 minutes more.
  • Serve with marinara sauce and more parmesan cheese. They're also excellent over pasta or in a meatball ball sandwich.