Saturday, November 1, 2008
I think of this as my no-fuss meatball recipe—baking meatballs is much easier and less messy than frying them, and they still turn out golden brown and delicious.
Giant Italian Meatballs
2 ½ pounds 85% lean ground beef
2 cups panko breadcrumbs
3 large eggs
1 cup grated Parmegiano-Reggiano
¼ cup minced Italian parsley
4 to 6 cloves garlic, minced
2 tablespoons tomato paste
Freshly ground black pepper
Preheat the oven to 400˚F. Mix together the ground beef, breadcrumbs, eggs, Parmegiano, parsley, garlic, tomato paste, and a generous pinch of salt and pepper in a large bowl. Divide the mixture into 12 portions and form each portion into a ball. Arrange on a parchment-lined baking tray and bake for about 45 minutes, or until cooked through. Serve immediately.
Makes 12 very big meatballs, enough to serve 6 people with hearty appetites. Serve over spaghetti with marinara sauce, of course. Also wonderful in meatball sandwiches.