Italian style meatballs.
Yield: About 18 meatballs, 1 1/2 oz each.
|1/4||tsp.||Red Pepper Flakes|
- Mix all ingredients well with fingers (do not squeeze meat mixture)
- Chill for about two hours (up to 24)
- Separate meat into 1 1/2 oz meatballs
- Shape into round meatballs
- Coat meatballs with bread crumbs
- Bake for 20 minutes at 400 F.