|
|
|
Meatball
|
|
[Print Version]
|
| Basic meatball recipe, especially for meatball soup (See the recipe for meatball soup)
Note: Do not use beef that is too lean. This can result in meatballs that are dry and tough. Ground chuck works well. |
|
| 10-12 servings |
|
|
|
|
[1]
|
|
1
|
|
pound
|
|
ground chuck
|
|
|
|
|
[2]
|
|
1/2
|
|
cup
|
|
dry unseasoned bread crumbs
|
|
|
|
|
[3]
|
|
1/4
|
|
cup
|
|
grated Parmesan or Romano cheese
|
|
|
|
|
[4]
|
|
1/2
|
|
cup
|
|
small sweet onion minced
|
|
|
|
|
[5]
|
|
1
|
|
|
|
large egg
|
|
|
|
|
[6]
|
|
1/2
|
|
cup
|
|
tomato sauce
|
|
|
|
|
[7]
|
|
1
|
|
tablespoon
|
|
basil
|
|
|
|
|
[8]
|
|
1
|
|
tablespoon
|
|
chopped fresh parsley
|
|
|
|
|
[9]
|
|
1/4
|
|
teaspoon
|
|
fresh ground pepper
|
|
|
|
|
[10]
|
|
1/2
|
|
teaspoon
|
|
salt
|
|
|
|
|
|
1. Put all ingredients into a large mixing bowl.
2. Mix with your hands untill mixture is well blended.
3. Roll 1/4 cup of mixture at a time in hands until a smooth ball is well formed.
4. Fry in a non-stick pan with a small bit of oil until meatballs are nicely browned.
|
|
|
|
