Austin H’s Meatballs, modified from The Betty Crocker Cookbook
1 lb lean (at least 80%) ground beef
½ cup Progresso™ Italian-style bread crumbs
¼ cup milk
½ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, finely chopped (1/4 cup)
¼ cup grated Parmesan cheese
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until no longer pink in center.
Pairs Well With
I chose this recipe because I love meatballs! CHEMISTRY INFORMATION: Salt is a pure substance (NaCl). The heterogeneous mixtures are ground beef, pepper, Worcestershire sauce, the egg, onion, and the bread crumbs. The homogeneous mixtures are milk and Parmesan cheese. One physical change happens when the meatballs get hotter in the oven. Another physical change is when you mix all of the ingredients together. When the meatball turns brown, that is a clue that there is a chemical change. The amazing aroma of cooking meatballs is another clue that there is a chemical change.
Submitted by: "Austin H"