Serves 25

Prep time 10 minutes

Cook time 20 minutes

Ingredients

1/2 cup Contadina® Italian-Style Breadcrumbs

1/2 cup milk

1/2 cup coarsely grated or finely chopped onion

1 egg, lightly beaten

1/4 tsp. each salt and black pepper

1 lb. ground beef (80% lean) or ground turkey thigh meat

Directions

  1. Preheat oven to 400°F.  Line a large rimmed baking sheet with foil or parchment paper.

  2. In a large bowl, combine breadcrumbs and milk; set aside to moisten at least 5 minutes before adding onion, egg, salt and pepper.

  3. Mix meat thoroughly into breadcrumb mixture; roll into 1 1/2-inch balls and arrange on prepared baking sheet, spaced at least 1 inch apart.  Bake on middle oven rack 20 to 25 minutes until lightly browned and no longer pink inside (165°F).

  4. For spaghetti & meatballs, simmer cooked meatballs in pasta sauce at least 5 minutes before serving with pasta.

Makes 25 to 30 Meatballs

TIPS:

Recipe can be doubled.

Make Ahead and Freeze:  Store cool, cooked meatballs in a zip-top bag in freezer for up to 2 months.  To reheat, simmer frozen meatballs in pasta sauce until heated through.

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