Meatballs Done Right

A good meatball is a staple of great Italian-American food. Back in St. Louis, a good meatball was how you could figure out if a restaurant was worth a damn. For those that don't know, I started my crazy journey into the culinary world in St. Louis. This recipe hits home for me, and I want to share it with you. I really hope you enjoy it!

What ya need:
  • 1 egg, slightly beaten
  • 3/4 cup of  soft bread crumbs (1 slice)
  • 1/4 cup of grated Parmesan cheese
  • 1/4 cup of finely chopped onion
  • 2 tablespoons of fresh parsley
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of dried rosemary, crushed
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of fresh-ground black pepper
  • 1 pound of lean ground beef (at least "80/20")
 Ok, so-
Preheat the oven to 350 degrees Fahrenheit. In a big bowl, combine the bread crumbs, Parmesan, parsley, onion, garlic, rosemary, salt, pepper, and egg. After it's well-mixed, add the ground beef and mix it until everything is incorporated. Roll this mixture into meatballs that are about 1.5 inches in diameter (this should make at least 25 meatballs). Now, arrange the meatballs in a 1-inch deep baking pan and bake in the oven for 15-20 minutes, or until no pink remains in the meatball. Drain off the fat and serve nice and hot. Enjoy!

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