These meatballs are cheap, quick, and easy- my kind of meal. They also taste soooooo good! I ate the leftovers for lunch the following day... cold... they were that good. Enjoy!
- 1 pound ground beef
- 1/2 cup finely grated Parmesan cheese
- 1 whole egg
- 1.5 teaspoons dried basil
- 1.5 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup Panko bread crumbs, divided
In a large mixing bowl, combine the meat, cheese, egg...
And 1/4 cup of bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/2 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. (I just eyed it and placed on a piece of wax paper... the lesser amount of dishes to do the better).
Using your hands, shape the meatballs into rounds, roll in the breadcrumbs, and place the meatballs in individual, miniature muffin tin cups.
Bake for 20 minutes or until golden and cooked through.
Adapted from Alton Brown