Name: Italian Meat Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 ¾ lbs ground chuck; 2 tbsp olive oil; 1 medium onion, chopped fine; 2 cloves garlic, minced; 2 tsp freshly chopped parsley, or 1 tbsp. dried parsley; 4 slices white bread; 2 lg. eggs; 2 tbsp grated Parmesan or Romano cheese; 1 tsp Italian seasoning; Salt & pepper to taste

AuthorGeneCategoryBeefDifficultyIntermediate

Moist and tender beef meatballs
From: Cooks.com

Yields6 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

1 ¾ lbs ground chuck

2 tbsp olive oil

1 medium onion, chopped fine

2 cloves garlic, minced

2 tsp freshly chopped parsley, or 1 tbsp. dried parsley

4 slices white bread

2 lg. eggs

2 tbsp grated Parmesan or Romano cheese

1 tsp Italian seasoning

Salt & pepper to taste

Place meat in a mixing bowl add the salt, pepper, oregano, grated cheese and eggs into the bowl.

Saute the onions in oil until translucent, add the garlic and saute until it imparts its aroma. Add all sauteed ingredients to the bowl.

Soak the bread in water. Squeeze out the excess water, then grate on shredder side of grater into the bowl with meat.

The consistency of the meatballs depends on the moisture in the bread. The wetter the mix, the softer the meatballs will be.

Using a small ice cream scoop, roll a meatball in your hands. Placing side by side on a sheet pan. When all are rolled, bake in 350 degree oven on middle rack. Remove to paper on the counter top and allow to cool and drain excess fat.

Notes:

Do not overcook meatballs. As soon as they give off steam, the meatballs are done. Meat will also cook in sauce.

1 3/4 lbs of meat makes 2 1/2 doz small meatballs
Large sheet pan bake 18Minutes
Small sheet pan bake 15Minutes

Freeze meatball in a single layer on a sheet pan. Then move frozen into a 1 gal freezer bag. Keep in freezer for 6 months.

Ingredients