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
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- 1 egg beaten
- 1 teaspoon dried Greek oregano
- salt and pepper to taste
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images.
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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 2 ounce meatballs and set on a plate.
Cover with plastic wrap and let sit in the refrigerator for
30 minutes.
Heat 1 tablespoon oil in a large non-stick frying pan. Add meatballs
and cook slowly for 15–20 minutes, rolling constantly with a
wooden spoon, just
until meatballs are set, but not browned. Do not cook
through and do not allow to crust. Drain the meatballs and add to
the sauce of your choice that you have had heating while
cooking the meatballs. I use one 24-ounce jar Classico©
Tomato-Basil pasta sauce and one 24-ounce jar Classico©
Spicy Red Pepper pasta sauce. Cook at least 1 hour, simmering
slowly.
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