Bindy'S Bland Meatballs - cooking recipe

Ingredients

2 lbs ground beef
1 cup parmesan cheese, grated
2 cups fresh breadcrumbs (about 4 slices of bread)
3 -4 eggs
1/4 cup dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup milk
salt and pepper

Preparation

Crumble the beef into a large bowl.
Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper.
Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs.
Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy.
Lightly grease 2 9*12 baking dishes.
Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart.
Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes.
To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving.