1 lb. ground lean beef,
or mix beef and ground pork (60-40%),
1/2 cup Italian breadcrumbs,
1 large egg,
1/4 cup grated Parmesan cheese,
1 medium onion, grated,
1 teaspoon garlic powder,
1 teaspoon dried basil,
salt and pepper to taste.
Recipe: Mix all the ingredients together in a mixing bowl. Get another bowl with warm water to dip your hands, so it is easier for you to form the meatballs. Make all the ground meat into pasta sized meatballs and arrange them on a baking sheet. Bake the meatballs in the oven at medium heat for about 15 minutes or until ready. Remove the meatballs from the oven and let them sit for 10-15 minutes before you use them for pasta or Italian wedding soup. The Italian meatballs can, also, be cooked right in the tomato sauce for pasta or lasagna, or in the chicken broth for soup.
Cooking tip: For spicy Italian meatballs, add a teaspoon of dried chili flakes or a couple of freshly chopped chili peppers in the ground meat mixture.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.