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Baked Meatballs picture

Baked Meatballs

Meatballs are handy to have in the freezer since they make great appetizers as well as a hearty addition to spaghetti. This meatball recipe calls for baking rather than pan-frying. This keeps the stove top clean and the meatballs from becoming greasy.

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  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/4 cup unseasoned bread crumbs (such as panko)
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 2 eggs, lightly beaten with a fork
  • 2 cloves garlic, minced
  • 1/2 cup flour

Makes 30

  1. Using your hands or a wooden spoon, mix together the beef, pork, breadcrumbs, parsley, eggs, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Cover the bowl and chill the mixture in the refrigerator for about an hour.
  2. Preheat the oven to 375F and line a baking sheet with parchment paper.
  3. Put the flour into a small shallow bowl or on a dinner plate. Wet your hands a little and then form the meat mixture into even-size meatballs (about the size of walnuts). Roll each meatball in a little flour, shake off the excess, and then place the meatballs on the prepared baking sheet.
  4. Bake the meatballs for 20 to 25 minutes, turning once during baking, or until the tops and bottoms of the meatballs have browned.
  5. The meatballs are ready to toss with your favorite sauce and serve. Alternatively, cool the meatballs and then freeze them in an airtight container for up to 3 months.

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