Meatballs

• servings: 6 servings
• total time: 40 minutes

Ingredients

1 large egg

1/2 cup panko bread crumbs

1/4 cup whole milk

3 garlic cloves, minced

1 teaspoon kosher salt (such as Diamond Crystal)

1 teaspoon Italian seasoning (or a combination of dried oregano, basil, thyme, marjoram or oregano)

1 pound ground beef, at least 20-percent fat, or a combination of beef and pork

2 tablespoons extra-virgin olive oil

Warm marinara sauce, for dipping (optional)

Directions

In a medium bowl, beat egg and add bread crumbs and milk; mix well and let stand until the bread crumbs soften, about 5 minutes. Add garlic, salt and Italian seasoning, and mix until well combined. Add beef and gently mix (hands work best here) until well blended. Form the mixture into 12 meatballs, about 2 inches in diameter.

Heat oven to 375 degrees. On a large rimmed baking sheet, arrange the meatballs in a single layer and drizzle with oil; toss to evenly coat. Roast until golden and cooked through, turning meatballs halfway, about 20 minutes.

To serve over pasta, cook meatballs using this method (or see Tips for cooking on the stovetop or in sauce), then distribute over bowls of sauce-covered noodles. (For 4 to 6 servings, toss 1 pound of spaghetti with 3 cups of warm marinara.)

Nutrition

• Calories: 176
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Sodium: 245 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 18 g