1 cup unseasoned bread crumbs
3/4 cup romano or parmesan cheese, finely grated
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley, (or dried)
3 eggs beaten
2 tablespoon dried oregano
1 tablespoon garlic, minced
1 tablespoon salt (can be kosher)
1 tablespoon black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg

After stirring the ingredients, add 2 pounds of ground chuck. Shape into meatballs about 2 inches in diameter. Coat a shallow roasting pan with non-stick cooking spray. Space the meatballs in the pan so they don't touch. Cover bottom of pan with 1 cup low-sodium beef broth.

Bake at 450°F for 25 minutes or until they are cooked through. Can use with your favorite spaghetti sauce. Pan drippings may be used in the sauce.