Meatballs

Meatballs can be really tasty if they are made right.  However, most meatballs that I have eaten have been either tasteless or dry, but not these.  The flavor of these meatballs is amazing, and they are also moist and tender. These meatballs are garlicky, savory, a little woodsy tasting from the thyme, and have a little spiciness. I highly recommend using a kitchen scale to weigh out the meat mixture and rolling the weighed amounts into balls using your hands. You will get uniform looking meatballs this way, and even cooking throughout.  Makes about 30-33 meatballs.
Ingredients:
1 Cup unseasoned bread crumbs
3/4 Romano or Parmesan cheese, finely grated
1/2 Cup milk
1/2 Cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 large eggs, beaten
2 Tablespoons dried oregano
1 Tablespoon garlic, minced
1 Tablespoon kosher salt, or 1/2 Tablespoon table salt
1 Tablespoon black pepper, ground
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
pinch of nutmeg

2 lb. ground chuck
1 Cup low-sodium beef broth to cover the bottom of your pan.

1.  Preheat oven to 450 degrees F. and adjust an oven rack to the middle position. Coat a baking sheet or shallow roasting pan with nonstick spray.
2. Combine the first 13 ingredients in a large bowl. Add the ground chuck and mix together thoroughly. Using either 2 spoons or a #30 portioning scoop, shape the meat mixture into balls (about 2'' in diameter or 1 1/2 ounces each). Place the meatballs on the prepared sheet or pan, and space the meatballs so they're not touching or crowded together.
3. Cover the bottom of the pan with the cup of beef broth. Bake for 25 minutes, or until the meatballs are cooked through.

                                                     From: Cuisine at Home magazine