Once in a while, I stumble upon a recipe so ridiculously good that I literally leave the table in the middle of dinner to go blog about it. (My family hates me right now.) I mean, how could I not share this Italian goodness with y’all? After going on and on about how difficult it was to find the perfect meatball recipe, POOF! It fell in my lap this afternoon.
Okay, it didn’t really fall in my lap; my husband emailed me this recipe for Meatball Nirvana with the subject line “Woman. Kitchen. Cook.” He’s very persuasive.
Nevertheless, I tweaked the recipe slightly, and O-M-G it’s like I’m in Florence all over again. (Or for the first time, since I’ve never actually been.) I didn’t really have a chance to properly photograph the meal (the angry family was glaring at me as I snapped the picture above), but if you’re into tasty balls of beef, you’re in for a treat!
1 pound lean ground beef
1/2 teaspoon salt
1 small onion, finely diced
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 dash hot pepper sauce, or to taste
1 teaspoon Worcestershire sauce
1 egg, lightly beaten
1/4 cup milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat oven to 400 degrees F (200 degrees C).
Place beef into a mixing bowl, and season with salt, onion, garlic powder, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the egg, milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in preheated oven until no longer pink in the center, 20 to 25 minutes. Serve with your favourite tomato sauce.
This one’s a keeper, folks. Probably the best homemade meatballs I’ve tried in a long time! Pretty sure you’ll love them too.