First, I want to apologize for the few weeks the blog was not updated. But I’ve got some great recipes for you! Today, we dine on meatballs!
These are great served with spaghetti or in a hot crusty baguette. This recipe makes enough for 5 people comfortably, usually I am only ever cooking for 2 so this recipe makes plenty of leftovers.
Nothing is worse than a tough meatball but this recipe promises to be moist and flavorful.
Serves: 25 meatballs
Cooking time: 20 minutes
1 lb (appx. 450 g) ground beef (10% fat or less)
¼ cup bread crumbs
¼ cup chopped onion
1 large egg
2 tablespoons Parmigiano-Reggiano (parmesan) cheese
3 tablespoons chopped fresh parsley
2 cloves minced garlic
½ tsp salt
½ tsp pepper
Homemade or store bought marinara sauce
- In a large bowl, combine the meat, bread crumbs, onions, garlic, parsley, salt, pepper and an egg. The best tool you have here is your hands.
- Form the mixture into approximately 25 tablespoon sized meatballs.
- Heat up some olive oil in a pan on medium to high heat.
- Carefully place the meatballs in the pan. Brown the meatballs until all sides are seared. The important thing to remember is to not mess with them too much or they can break apart. Let each side properly sear before turning to the next side. If the meatballs start to stick add more olive oil.
- When all the sides of each meatball are browned, remove the pan from the heat and drain out the oil.
- Place the pan back on a reduced heat (medium-low) and pour a large jar of marinara sauce over the meatballs. If you have homemade sauce, even better!
- Simmer the meatballs in the sauce for 10 minutes to cook them all the way through.
- Serve in a crusty baguette or over pasta.