A combination of different herbs, various vegetables, and two cheeses give these easy meatballs tremendous flavor. They make a great hors d’oeuvre, or you can keep them in the freezer to use on pizza or to top spaghetti.
3 slices white bread
3 tablespoons whole milk
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small carrot, grated
1 large egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 cup grated whole milk mozzarella
1/4 cup freshly grated Parmesan
11/4 pounds ground chuck
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or any purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Tear bread into small pieces, and place bread in a bowl with milk; stir well.
2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, and carrot, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, parsley, basil, oregano, mozzarella, and Parmesan, and mix well.
3. Add onion mixture and beef to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The beef mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.