day 36, recipe 36: Meatball Nirvana

Pretty sure there is nothing as yummy as a plate of spaghetti and meatballs! They are so easy to make & cost way less their frozen friends. I got a huge batch of meatballs out of this recipe- enough for dinner, leftovers to take to work for both of us & even to freeze. Reviews of this recipe said they freeze well both raw & cooked!

1lb           extra lean ground beef
1/2 t         sea salt
1              small onion, diced
1/2 t         garlic salt
1 1/2 t      italian seasoning
1 t           dried oregano
3/4 t        dried red pepper flakes
1 dash      Frank's Red Hot (or to taste)
1 1/2 T     Worcestershire sauce
2 T           fresh italian parsley, finely chopped
1               large egg, lightly beaten
1/4 C         parmesan cheese
1/2 C         seasoned bread crumbs

Preheat the oven to 375 degrees F.
In a bowl, add ground beef and season with salt, onion, italian seasoning, oregano, red pepper flakes, parsley, Franks and worcestershire sauce.
Add egg, cheese and bread crumbs- stir well to ensure everything is evenly mixed.
Form into even sized balls and arrange on a baking sheet. No need to grease it, the fat will drip out of the meatballs while cooking.
Cook for 20-25 minutes until no longer pink in the center. Serve over spaghetti with slow-cooker sauce!