Classic Beef Meatballs
These beef meatballs are great with spaghetti and can be made in advance and kept in the refrigerator for a few days, or frozen for a few months if kept air-tight. Homemade meatballs are not difficult to make and taste so much better than storebought. Ingredients: Soak the bread in water or milk for 1 minute, then squeeze out the liquid. Mince the garlic cloves and chop the parsley. Combine all of the ingredients in a large mixing bowl. Form 2 inch meatballs and place on a baking sheet, lightly coated with cooking spay and cover the meatballs with foil. Bake for 30 minutes covered in the oven set at 375°. Then uncover and bake another 5-10 minutes until browned. Place meatballs on a paper towel when cooked to soak up the extra fat. Meatballs can be made in advance and kept in the refrigerator for a few days, or frozen for a few months if kept air-tight.
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