1 egg, beaten 1 ¼ cup soft French or Italian bread crumb ¼ cup finely chopped onion 2 cloves garlic, minced 1 teaspoon dried oregano or dried thyme, crushed ⅛ teaspoon cayenne pepper or 1/4 teaspoon ground black pepper 1 pound lean ground beef
Reheating and Serving:
Reheating and Serving: Thaw frozen meatballs overnight in the refrigerator, if necessary. Place meatballs on the unheated rack of a broiler pan. Broil 4 inches from the heat about 5 minutes or until heated through, turning once. Assemble as above.
*Note:
Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Test Kitchen Tip:
The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.
