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Gather the ingredients. Preheat oven to 350 F. Line a large baking pan or roasting pan with foil and place a large cooling rack on foil. In a large bowl, combine ground beef with breadcrumbs, garlic, parsley, dried thyme, basil, and oregano, salt and pepper, beaten egg, and milk. Mix with hands until well blended.

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Scoop up the chicken mixture into 18 portions. With lightly wet hands, toll each portion between your palms into a round ball and place on the prepared sheet pan. Place the butter in a microwave safe cup or bowl, cover with a paper towel and microwave on high power for 30-45 seconds or until melted.

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In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and Italian seasoning. Use immediately to make a meatball recipe, or store mixture in an airtight, sealed container for up to 6 months in the pantry. For this seasoning recipe, pair with 1 cup Italian breadcrumbs or breadcrumbs of choice when ready to use.

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Add 1 pound ground beef and 1 1/4 cups plain dried breadcrumbs and mix with your hands until everything is evenly combined. Scoop the mixture into 2 tablespoon-sized portions and roll into balls with lightly oiled hands. Arrange on the baking sheet, spacing them at least 1-inch apart. Bake for 8 minutes.

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Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.

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In a large mixing bowl, combine all ingredients. Mix well, but do not over mix or you will have tough meatballs. Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.

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In a small sauté pan, heat oil over medium heat. Add onions and sauté for 5 minutes, until translucent. Add garlic and thyme and sauté for another minute, stirring often, until fragrant. Set aside. In a food processor, blend together the tempeh and walnuts until they are broken down into a moldable texture.

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To make this seasoning recipe start with a small bowl. You can also you a coffee grinder or blender. Measure the ingredients as described in the recipe and put them in a small bowl or blender. Take a spoon and stir to combine all the ingredients. Combine for at least 1 minute so all the spices are thoroughly combined.

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Oregano. When it comes to strong herb flavors in Italian food, you will not get a more ubiquitous example than oregano. It brings an intense, woodsy pine note to meatballs. Oregano's flavor helps to enhance the savory qualities of meatballs and like garlic, you should use it in both the meatballs and the sauce.

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Line 2 baking sheets with parchment or silpat mats. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing. Using a 1" scoop (for small bite-size meatballs) or.

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Add about 60 ml (1/4 cup) water to the bottle of tomato passata, swirl it around to "clean" the bottle, and pour this water into the pan. Add the sugar. Let the tomato sauce simmer gently for about 10 minutes. Add the meatballs to the sauce, together with any of the meat juices which have collected on the plate.

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Mix the ground beef thoroughly until all of the ingredients are thoroughly combined. Add the onion and garlic mix to the mixing bowl and combine thoroughly. Then add the water and a pinch more salt, and mix until fully combined. Shape the meatballs, then brown them quickly in an olive oil coated sauté pan.

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Heat the olive oil in a very large (14-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes. Add the meatballs in a single layer and cook, turning frequently, until golden brown, 5 minutes. If the oil becomes too hot, lower the heat to medium.

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In a large mixing bowl, place your ground beef and set aside. Clean and remove the stems of your parsley and the fresh thyme and put them in a food processor. Add the coarsely chopped red bell-pepper and onions. Pulse together until very small then add to the mixing bowl over the meat.

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Oregano: Italian Meatball Staple. To enhance the flavor of your Italian meatballs, try sprinkling oregano, a staple herb, into your meatball mixture. Oregano is a key ingredient in Italian cuisine, known for its aromatic and earthy taste. Its importance in Italian cooking cannot be overstated.

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The meatballs are flavored with four herbs: parsley, dried thyme, basil, and oregano. Bake at 350 degrees for 40 minutes, or until ground beef is tender and breadcrumbs are golden brown. It is best to mix it with your hands until well blended. Using your fingers or a cookie scoop, form a one-inch ball of meatballs.