These are also excellent if you cook them and then toss them in the slow cooker. That’s what I always do when I’m using them for entertaining purposes. It seems like the longer they sit, the better they get too! Just make sure you have your heat setting on the lowest one so that you don’t dry out and overcook the meat. It’s already cooked, you just have to keep everything nice and warm. Check out what they are saying about this recipe over at All Recipes:
“Excellent meatball recipe. This is good in homemade BBQ sauce or a good marinara and also in meatball sandwiches. Doesn’t matter how you use it, it always turns out fantastic.”
We never have any issues with these meatballs, no matter how we serve them up.
Ingredients
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon McCormick’s crushed red pepper flakes
1 dash hot pepper sauce (such as Frank’s RedHot), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Kraft Parmesan cheese
1/2 cup seasoned bread crumbs
Instructions
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.
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Quick Tip: Use regular breadcrumbs and increase your Italian seasoning if that’s what you have on hand.
Thanks again to All Recipes for this ultimately satisfying recipe.
