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Baked Meatballs for Sandwiches


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Ingredients You'll Need

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


Directions

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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