1 cup unseasoned bread crumbs (fresh ciabatta bread, pulsed)
3/4 cup Asiago cheese, finely grated (can use Romano or Parmesan)
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 tbls dried oregano
1 tbls garlic, minced
1 tbls kosher salt
1 tbls ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes (opt)
2 lb ground chuck
1 cup low-sodium beef broth
Preheat oven to 450 degrees. In large bowl: combine bread crumbs, cheese, milk, broth, parsley, eggs, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg. Combine ground chuck with bread mixture. Stir thoroughly with fork. Shape meatballs (approx 2-inches in diameter) using melon baler. Coat baking sheet with cooking spray. Space meatballs on pan so not crowded. Cover bottom of pan with beef broth. Bake for 25 minutes or until just cooked through. Reserve pan juices for tomato sauce (if desired). Makes 30-36 meatballs.
Opt. 1: Prepare meatballs as directed. Cool completely, flash freeze, and place freezer bag.
Opt.2: Prepare meatball mixture as directed, omitting the baking process. Place uncooked mixture in gallon or quart size freezer bag. Remove all air, seal, and freeze.
Opt. 1: Thaw and heat meatballs (in oven at 350 until warm, or in a spaghetti sauce if using).
Opt. 2: Thaw mixture. Place in bowl and fluff with fork. Scoop onto baking sheet and bake according to above directions.
Menu Suggestions: Use as appetizers, for spaghetti & meatballs, or on a sub sandwich.