Basic Baked Meatballs

This recipe takes more time and effort than I'm usually willing to commit to - I'm guilty of using the frozen ones from Fresh Direct, but these are so much better.  So when I make these, I double the recipe and freeze the meatballs.  Freeze them on a tray and then throw them in a big ziplock bag.  I try to always have some on hand for sandwiches or a simple addition to spaghetti.

STIR TOGETHER

1 cup unseasoned bread crumbs (fresh are best)

3/4 cup grated Romano or Parmesan cheese

1/2 cup whole milk

1/2 cup low sodium beef broth

1/2 cup chopped fresh parsley

3 eggs, beaten

2T dried oregano

1T garlic, minced

1T kosher salt

1T ground black pepper

2t dried basil

1t cayenne pepper

Pinch of nutmeg

ADD; SHAPE

2 lb ground chuck

Preheat oven to 450 degrees. Stir together all ingredients (except meat) in a large mixing bowl.  Add the beef and mix together thoroughly. Using a spoon or scoop, shape the mixture into 2" diameter balls.  Coat a baking pan with nonstick cooking spray. Space the meatballs apart so they aren't touching or too crowded. 

Cover the bottom of the pan with beef broth (about 1 cup).  Bake for 25 minutes or until meatballs are just cooked through.