Meatball Nirvana
"These meatballs are a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls."
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic salt
- 1 1/2 tablespoons worcestershire sauce
- 3/4 teaspoon dried oregano
- 1 small onion diced
- 1 1/2 teaspoons italian seasoning
- 1 pound extra lean ground beef
- 1/3 cup skim milk
- 1 dash hot pepper sauce (such as frank's redhotâ®) or to taste
- 1/4 cup grated parmesan cheese 1/2 cup seasoned bread crum
- Carbohydrate 6.05353833565697 g
- Cholesterol 80.9209790083333 mg
- Fat 23.0385884999693 g
- Fiber 0.978512522926677 g
- Protein 20.7058645655503 g
- Saturated Fat 8.80397688751702 g
- Serving Size 1 1 Serving (171g)
- Sodium 441.438388768374 mg
- Sugar 5.0750258127303 g
- Trans Fat 3.51653932124493 g
- Calories 318 calories
Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the 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 the preheated oven until no longer pink in the center, 20 to 25 minutes.
