BAKED MINI MEATBALLS WITH TOMATO SAUCE

MAKES ABOUT 40 ONE-INCH MEATBALLS

These mini meatballs are a great addition to a party buffet and, since they are baked instead of fried, they are much easier to prepare, and a little healthier than the traditional fried meatballs. Of course, they could also be used in your favorite spaghetti and meatballs recipe. This is an Italian-style variation but, once you learn the method, you can change the seasonings and use any sauce, such as sweet and sour, that you prefer.

INGREDIENTS

2 slices day-old sandwich bread

Milk

1 large egg

1 pound ground sirloin

4 large garlic cloves, minced

1 tablespoon dried oregano leaves

1 tablespoon dried parsley leaves

1/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

1-1/2 cups homemade or store-bought marinara sauce

Preheat oven to 400° F. Place the bread in a bowl and add enough milk to cover. Let soak for a few minutes. Lightly beat the egg in a large bowl. Add the meat, garlic, oregano, parsley, cheese, salt and pepper. Squeeze excess milk out of the bread and tear into small pieces; add to meat mixture. Use your hands to combine well. If the mixture seems a little dry, add some of the milk used for soaking the bread and combine again. Shape into one-inch balls and place on a large baking sheet, leaving a little space between the balls. Bake until brown and cooked through, about 25 minutes.

Meanwhile, heat the sauce in a pan large enough to hold the meatballs. Add the cooked meatballs and gently stir to coat with sauce. Serve immediately, or keep warm over a low heat.

Notes: The meatballs may be baked ahead of time, refrigerated, then reheated in the sauce on a medium-low heat. Leftovers make great meatball sandwiches.

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