Message from Maggie:  My italian husband asked me to start incorporating more italian fare.  Tonight I made meatballs altering this easy recipe from The Kitchn. Rather than pasta, I served with zucchini noodles and roasted eggplant.

Ingredients:

• 1/2 cup milk (whole, 2%, or skim)
• 1/2 cup fine breadcrumbs (Note: I used gluten free)
• 1 large egg
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely minced basil
• 1 pound ground beef (Note: I like to use 93/7)
• Large shallot
• 1 clove garlic, finely minced
• Marinara sauce

Instructions:

1. Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
2. Whisk the egg in a large bowl until blended.
3. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
4. Add the meat to the egg mixture.
5. Use your hands to thoroughly mix the egg into the ground meat.
6. Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers.
7. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs.
8. Continue shaping until all the meat is used.
9. Arrange the meatballs spaced slightly apart on a baking sheet.
10. Bake at 400°F for 20 to 30 minutes. The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer.
11. Place in warm marinara sauce before serving.

Allergens:

• This recipe is gluten free.

Instructions with photographs:

1. Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
2. Whisk the egg in a large bowl until blended.
3. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
4. Add the meat to the egg mixture.
5. Use your hands to thoroughly mix the egg into the ground meat.
6. Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers.
7. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs.
8. Continue shaping until all the meat is used.
9. Arrange the meatballs spaced slightly apart on a baking sheet.
10. Bake at 400°F for 20 to 30 minutes. The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer.
11. Place in warm marinara sauce before serving.