Whenever I see ground beef or specifically ground round on sale, I usually plan to make a big batch of these homemade meatballs. I experimented for years and finally found that adding both parmesean cheese as well as beef broth really made these meatballs extra delicious. I love to keep several bags of these in the freezer for quick weeknight dinners. Some of the recipes they are great to use in include Meatball Stroganoff and Meatball Subs.
1 cup, beef broth
3 pounds ground round, or a combo of lean ground beef and ground chuck
2 cloves of garlic, minced
2 beaten eggs
1/2 cup grated Parmesan cheese (freshly grated preferred)
2 cups Italian style bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Prepare two large, rimmed cookie sheets by lining them each with foil. Pour 1-2 tablespoons of olive oil on each cookie sheet and use your finger tips to evenly spread the oil over the foil.
Place all of the ingredients in a large mixing bowl. Using your hands (or wear disposable rubber gloves if you prefer!) mix until combined. Form 2" meatballs by placing a small amount of the mixture in your hands and gently roll them back and forth to form a ball. If you aren't wearing rubber gloves, you can wet your hands slightly before doing this so that the mixture doesn't stick to your hands.
Place the meatballs on the foil-lined cookie sheets and bake about 20 minutes, or until the internal temprature has reached 160'F.
Yields approximately forty 2" meatballs.