Basic Italian Meatballs

Makes a lot, I cook these and freeze some.

Ingredients:

mix together --
1 cup unseasoned dry bread crumbs
3/4 cup Romano or Parmesan cheese (I use canned)
½ cup hole milk
½ cup low-sodium beef broth (I use canned usually)
½ cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg

add – 2 pounds ground chuck

Cover bottom of large baking pan with:
1 cup low-sodium beef broth

Directions:

Preheat oven to 450 degrees. Stir together all ingredients (except the ground meat and 1-cup broth for pan) in a large mixing bowl. Add the ground chuck and mix together thoroughly with a fork (using a fork keeps it from being over-mixed and compacted) Shape into golf-sized balls and add to large baking pan or rimmed sheet that has been sprayed with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices, can add to pasta sauce.