Meatballs are GREAT to make and freeze for later! You can double this recipe and use some for dinner and freeze the rest for in a couple of weeks.
1 lb. ground beef (I used 80/20)
1 ½ cup. Italian panko bread crumbs
2 eggs, beaten
½ cup. milk
1 cup. finely chopped onion
1 tsp. powdered garlic
¼ tsp. dried red pepper flakes
1 tsp. dried oregano
1 Tblsp. dried basil
1 tsp. salt
Turn the oven on to 375 degrees. Place the breadcrumbs in a large bowl. Add the eggs and milk and let soak for 5 minutes while you prepare the onions. Add the rest of the ingredients and mix well (use a spoon or just use your hands). Cover a large cookie sheet with aluminum foil and then spray with cooking spray. Divide the meat mixture into 24 portions and roll them into balls and place on the cookie sheet.
Bake for 30 minutes or until the meatballs are golden brown and their bottoms are crispy.
Serve with pasta and marinara sauce. Makes 4 large servings.
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