Mom's Meatballs

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Mom's Meatballs

These are simply the best meatballs you've ever put in your mouth. The key is not to over-mix the meat, as this tends to make the meatballs tough. Be sure you use a basic pasta sauce so that you do not disguise the flavor of the meatballs.

Preparation Time: 1 Hour Serving Size: 12 meatballs

1 pound ground beef
1/2 cup fresh parsley, chopped
1/2 cup Romano cheese, grated

1 teaspoon dried oregano
salt and pepper to taste
1 egg, room temperature, beaten

Break ground beef up into a large bowl. Add parsley, cheese, oregano and salt and pepper. Mix thoroughly BY HAND. (The less you mix, the more tender the meatballs will be.) Beat egg in a small separate bowl. Pour evenly over meat mixture and fold into meat very gently by hand, just enough to moisten the meat. Form 1 1/2 inch meatballs and set on a plate. Cover and refrigerate for 20 minutes. Heat 1 tablespoon olive oil in a large non-stick skillet. Add meatballs and cook slowly, rolling constantly, just until meatballs are set, but not browned, about 20 minutes. Do not cook through or allow to crust. Drain the meatballs into to the sauce of your choice that you have had heating while cooking the meatballs. Cook at least 1 hour, simmering slowly.

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Updated Friday, April 23, 2010
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