Bobby Flay Tribute

In honor of meeting Bobby, we made meatballs from his new cookbook. They were SO easy and incredibly moist. They were tender, flavorful and delicious!?
viaWe substituted Parm cheese in place of the romano and had to add additional breadcrumbs, but I like the fact that the ingredients are standard, nothing unusual. My only suggestion would be to flip them at about 20 minutes, so not to brown the bottoms too much.
Grandma Maroni's Meatballs
Source: Bobby Flay's Throwdown
Print ready version

Ingredients:

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Directions:

1. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

**To see a video from this episode, click HERE