Traditional Meatballs
Servings: 4
My love for meatballs has come from my husband and his Italian roots. Before him meatballs in my house were the equivalent to rubber bouncy balls.
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However, after many many meals at his mother’s home in Florida I developed a love for them. If made correctly they should be soft, flavorful and a perfect addition to bread, pasta or simply tomato sauce. Now my mother-in-laws recipe remains a secret. So, this recipe comes from tons of my own testing and creating my perfect meatball. Some of you might panic because there’s no garlic in my meatballs. It’s a personal choice, but if you need it simply add a teaspoon of garlic powder.
Directions
- In a mixing bowl and the meat, cheese blend, breadcrumbs, basil, salt and egg.
- Mix everything together using your hands.
- Next add ¼ cup of tomato sauce.
- Roll all of the mixture into 1” meatballs.
- Add the oil to a large non-stick sauté pan and heat the pan to a medium high heat.
- Add the meatballs to the pan and sear them on all sides.
- Remove them from the pan then wipe the pan with a towel.
- Pour the remaining tomato sauce and water into the pan and add the seared meatballs.
- Bring the pan to a medium heat and cover.
- Cook the meatballs for 10 minutes and serve.
- Top them with extra cheese and dried basil.
Ingredients
- 14 ounces of ground beef 85-15%
- ¼ cup of plain bread crumbs
- 2 tablespoons pecorino Parmesan blend grated
- 1-teaspoon salt
- 1-teaspoon dried basil
- 1 egg
- ¼ + ¼ cup tomato puree
- ¼ cup of water
- 1-tablespoon oil
- 1-teaspoon oregano (new addition to this recipe-7-15-16)
- 1-teaspoon garlic powder (new addition to this recipe-7-15-16)
