Basic Meatballs
serves 4-6
On top of spaghetti, all covered with cheese, in a sub or in soup, or just on their own -- these little meatballs are tender and delicious. They can be rolled into balls and frozen -- just place them on waxed paper on a baking sheet to freeze individually before packing in an airtight bag.
1/4 cup breadcrumbs
1 pound ground beef (or a combination of beef, pork and/or veal)
1/2 yellow onion, diced
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1/2 cup freshly grated parmesan
1/3 cup chopped fresh parsley
3 tablespoons olive oil
prep: 15 minutes
total: 30 minutes
large bowl
cheese grater
heavy skillet
1. In a large bowl, combine all ingredients except the oil and mix gently until just combined -- overmixing will toughen the cooked meatballs.
2. Using your hands, roll mixture into balls, between 1/2 and 1 inch in diameter. Set aside.
3. Heat 3 tablespoons of olive oil over medium-high in a heavy skillet. Fry the meatballs, in batches if necessary, on all sides until just browned enough to hold together. Reduce heat to medium-low and continue to cook until cooked through, 10-15 minutes. Alternately, place the meatballs in simmering tomato sauce or broth to continue cooking until cooked through, 20-25 minutes.
