-1 lb Ground Beef (I used ground sirloin)
-1/2 cup Parmesan Cheese, grated
-1.5 teaspoon Basil
-1.5 teaspoon Parsley
-1 teaspoon Garlic Powder
-1 teaspoon Kosher Salt
-1/2 teaspoon Red Pepper
-3/4 cup Panko Bread Crumbs (1/4 cup to mix into meatball, 1/2 cup to roll meatballs in)
In a bowl mix together the beef, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes and 1/4 cup of the Panko bread crumbs. Once the meatball mixture was created, I molded into little sections and placed on wax paper.
You'll notice that they vary in sizes, which was not done on purpose. I was trying to eye ball the 1.5 ounce portions that are suggested, but then realized that I had more than the 24 that could bake at one time in my mini muffin tin. I didn't want to do two sets, so I started to combine them to get down to 24.
After you have portioned out all of the meatballs, it's time to roll them in the bowl containing the other 1/2 cup of Panko crumbs and place them into a mini muffin pan.
Bake at 400 degrees for 20 minutes or until golden brown. I always fear that my parents older stove cooks differently than the stove we had in our apartment, so be sure to check the inside of the meatballs before serving.
I opted to make meatball subs with toasted wheat rolls, some heated marinara sauce and topping with Parmesan cheese.
These meatballs were very easy to make and taste so good! I will definitely be making these again, possibly for our next pasta night.