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Italian Meatballs

Who doesn’t love meatballs? Especially with our delicious local beef. They are so versatile. Serve them as an appetizer or with pasta as a main course.. I recommend a hearty, thick spaghetti like Buccanti #6. It is a hollow spaghetti noodle, which allows the juices in the sauce to be held tightly in the thin hollow tube. Really worth it. But don’t forget to make my Extra Veggie Marinara recipe to go along with these delicious round delights. Make extra because you know you love a good oven toasted meatball sub for a quick leftover lunch or diner.

Source: My taste buds decided to create this one... (Entered by Amy Womble)
Serves: about (35) 1" meatballs


Ingredients
1 lbs Ground beef      View Available Products
1 clove finely diced garlic
1 small onion finely diced      View Available Products
2 tsp oregano      View Available Products
1 tsp thyme      View Available Products
1 tsp worcestershire sauce
1 cup ground whole wheat bread crumbs
1 large egg      View Available Products
2 tsp basil
1 tsp rosemary, chopped if fresh
salt and pepper to taste

Step by Step Instructions
  1. Cover a large baking sheet with parchment paper. Pre-heat oven to 375 degrees. Mix all ingredients by hand until evenly distributed. Roll mixture into 1 inch balls and lay on parchment about 1" apart. Bake for 20 minutes. Rotate meatballs. Don't remove any fat from the meatballs or parchment. Bake 10-15 minutes more until browned on both sides. Remove and serve warm or add to sauce and cook further.

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