susan259's Notes:
Expand2 pounds ground beef-ask your butcher or grocer for the ground beef made from all the trimmings. At my store, they call it market ground beef. It is always fresh and because it combines different pieces/parts of beef has great flavor & the right amount of fat Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
4 cloves garlic, minced fine Ask a question about this ingredient
2 cups bread crumbs Ask a question about this ingredient
1/2 cup parmesan cheese Ask a question about this ingredient
1 tablespoon italian seasoning Ask a question about this ingredient
Gently break up ground beef in a large bowl. Add the rest of the ingredients and use hands to combine. Do not overwork the meat here, you just want it to start to come together.
Ask a question about this stepHeat a large skillet over medium heat. Preheat oven to 325 degrees and have ready a large glass baking dish. Using a tablespoon measure, scoop and shape meatballs. Again, the goal is to just get the meat to come together, don't overwork the meat. Brown meatballs in skillet on all sides. Transfer to baking dish, and bake for 15 minutes or so until just done. Do not over cook as meatballs will become dry. Alternately, have ready on the stove a large pot of simmering spaghetti sauce. As the meatballs brown, drop into the sauce to finish cooking.
Ask a question about this stepYou described them perfectly--they get a nice brown crust but are very tender on the side.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Great version; browned, cheesy and tender!