Meatball Nirvana

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On March 9^th we celebrated National Meatball Day, wherein I provided you with links to a lot of varied and delicious meatball recipes. That day I decided to try a new recipe, and I think it is probably my favorite overall. I made good-sized meatballs so that I could enjoy them with either my homemade marinara sauce or with homemade gravy. While they have a definite Italian bent, the beauty of these meatballs is that they go well with either treatment. They are tender, flavorful, and spicy, but not so spicy has to be off-putting by people who don’t care for too much heat. We’re all home this week, and for a number of weeks in the future I reckon, so experiment with some recipes. My guess is that you have all of these ingredients on hand, so try them. If not, thank goodness for Amazon!

Meatball Nirvana

Adapted from Allrecipes.com

1 lb. ground chuck

½ t. sea salt

1 Melissa’s shallot, diced

¼ c. finely chopped fresh mushrooms

½ t. garlic salt

1 ½ t. Italian seasoning

¾ t. dried oregano

¾ t. crushed red pepper flakes

2 drops Frank’s hot pepper sauce, or to taste

1 ½ T. Worcestershire sauce

1/3 c. milk

¼ c. Parmesan cheese

½ c. Italian breadcrumbs

Preheat an oven to 400ºF.

Place the beef into a mixing bowl, and season with salt, shallot, mushrooms, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, form into 1½” meatballs, and place onto a baking sheet.

Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.