Oven-Baked Meatballs from Kitchen Cabinet
Makes about 20 Meatballs
1 lb ground beef
1 or 2 garlic cloves, pressed
½ cup bread crumbs*
1/3 cup whole milk
Zest of 1 lemon
¼ teaspoon of cinnamon
½ cup shredded Parmesan
Dash of salt and pepper
Preheat the oven to 375. Pour a drizzle of olive oil on rimmed baking sheets. Set aside.
Put the rest of the ingredients in a large mixing bowl, and combine with your hands until blended. Form into ping pong-size balls, and then place them on the cookie sheet.
Bake the meatballs for 25 minutes, flipping them halfway through the cook time. The meatballs with be nicely browned when done…but light and fluffy, with the slightest crispy edge, when eaten! These meatballs freeze beautifully, so go on and make a double batch. These are perfect to have on hand for busy nights, eaten as is or served with spaghetti.
* I usually use whole wheat breadcrumbs in recipes, but today I was yakking away with my dear friend, Leslie, when I realized I didn’t have any in the house. The kids were playing quietly (truth be told: one was watching a National Geograhpic show about the moon and the other was napping for the first time this week), so a trip to the market was the last thing I wanted to do at 4pm. “Just throw some crackers in the Cuisinart” Leslie suggested. And so, I ground up equal amounts of Saltines and Ak-Mak. Perfect substitution!