Jumbo Italian Meatballs
Developed by Jack Achenbach, RDN, LD
If I had to eat one thing for the rest of my life, it would probably be pasta and meatballs (with a nice spinach, tomato, mushroom sauté and some grated parmesan cheese). Not only does it taste great and take me back to simpler times but when I'm super busy I know that it's not going to take me very long to whip up dinner for a week.
Servings: 24 meatballs
Prep Time: 1 hour
Italian bread crumbs
Fresh parsley, minced
In a large mixing bowl, mix all of the ingredients together until well combined.
Cook off a small portion in order to taste it. Adjust seasonings as desired.
Roll out 3-ounce meatballs and place onto a greased baking tray leaving about 1/4-inch space between them. Bake at 400 Fahrenheit for 20-30 minutes.
Serve with a heaping bowl of pasta and red sauce!
For a crispy crust, sear these in a pan before baking.
Store in an airtight container and refrigerate.