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Italian Meatballs

From Statesboro Market2Go

<p>Who doesn&#8217;t love meatballs? Especially with our delicious local beef. They are so versatile. Serve them as an appetizer or with pasta as a main course.. I recommend a hearty, thick spaghetti like Buccanti #6. It is a hollow spaghetti noodle, which allows the juices in the sauce to be held tightly in the thin hollow tube. Really worth it. But don&#8217;t forget to make my Extra Veggie Marinara recipe to go along with these delicious round delights. Make extra because you know you love a good oven toasted meatball sub for a quick leftover lunch or diner.</p>
Source: My taste buds decided to create this one... (Entered by Amy Womble)
Serves: about (35) 1" meatballs


Ingredients
1 lbs Ground beef
1 clove finely diced garlic
1 small onion finely diced
2 tsp oregano
1 tsp thyme
1 tsp worcestershire sauce
1 cup ground whole wheat bread crumbs
1 large egg
2 tsp basil
1 tsp rosemary, chopped if fresh
salt and pepper to taste

Step by Step Instructions
  1. Cover a large baking sheet with parchment paper. Pre-heat oven to 375 degrees. Mix all ingredients by hand until evenly distributed. Roll mixture into 1 inch balls and lay on parchment about 1" apart. Bake for 20 minutes. Rotate meatballs. Don't remove any fat from the meatballs or parchment. Bake 10-15 minutes more until browned on both sides. Remove and serve warm or add to sauce and cook further.