Rating: 3.5 stars
82 Ratings
  • 5 star values: 16
  • 4 star values: 19
  • 3 star values: 23
  • 2 star values: 19
  • 1 star values: 5
Kristin Evans Dittami

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Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Makes 40 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.

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  • Add the beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 40 meatballs (about 2 tablespoons each).

  • To cook immediately: Place the meatballs on foil-lined broilerproof baking sheet(s) and broil, one sheet at a time, turning once, until cooked through, 8 to10 minutes.

  • To freeze and cook later: Freeze the uncooked meatballs on wax paper–lined baking sheet(s) until firm, transfer to a freezer bag, and freeze for up to 3 months. To cook, broil the frozen meatballs as above, adding 2 to 4 minutes to the cooking time.

Nutrition Facts

47 calories; fat 2g; saturated fat 1g; cholesterol 24mg; sodium 81mg; protein 5g; carbohydrates 2g; iron 1mg; calcium 12mg.
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