Basic Italian Meatballs

		--- STIR TOGETHER ---
1	cup	bread crumbs, unseasoned
3/4	cup	Romano or Parmesan cheese, finely grated
1/2	cup	whole milk
1/2	cup	beef broth, low-sodium
1/2	cup	fresh parsley, chopped
3		eggs, beaten
2	tsp	dried oregano
1	Tbs	garlic, minced

2	tsp	kosher salt
1	tsp	ground black pepper
2	tsp	dried basil
1/2	tsp	crushed red pepper flakes
		pinch nutmeg
		--- ADD & SHAPE ---
2	lbs	ground chuck
		--- COVER BOTTOM OF PAN WITH ---
1	cup	beef broth, low-sodium

Preheat over to 450°. Stir together all ingredients (except the ground meat) in a large mixing bowl. Add the ground chuck and mix together thoroughly. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (golf-ball size, about 2" in diameter or 1 1/2 oz. each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices for sauce.