Good ingredients make good meatballs
40 minutes, 4 servings
| 1 lb | Ground beef, 90% lean |
| 10 (or 1 Tbsp) | Parsley leaves, finely chopped, or 1 Tbsp dried parsley |
| 1 | Egg |
| 1 slice | Stale bread, crust removed, soaked in water and crumbled |
| 1 | Garlic clove cut in quarters |
| ½ cup | Grated parmesan cheese |
| 28-oz can | San Marzano tomatoes |
| to taste | Salt and Pepper |
| 3 Tbsp | Extra virgin olive oil |
| ¼ cup | Red or white wine (optional) |
| 1. Combine 1 lb of ground beef, 10 (or 1 Tbsp) parsley leaves, 1 egg, 1 slice of crumbled stale bread, ½ cup grated parmesan cheese, and salt and pepper to taste in a large bowl . |
| 2. Mix well. |
| 3. Roll the mixture into medium-sized balls with your hands. Squeeze tightly to remove air. It should make about 15 1-1/2" meatballs. |
| 4. Cover the pan with 3 Tbsp extra virgin olive oil and put it on high heat. |
| 5. Add 1 garlic clove to the pan. |
| 6. Remove the garlic clove when it begins to brown. We're just using it to season the oil. |
| 7. Sear the meatballs for 2-3 minutes on all sides. © RecipeRoulette.net |
| 8. Once the meatballs are seared, add ¼ cup of wine and cook for 2-3 minutes until the alcohol evaporates. |
| 9. Remove half of the oil from the pan. |
| 10. Add the tomatoes and crush them with a spoon. |
| 11. Cover the pan and cook on low heat for 10-20 minutes. |
| 12. Stir frequently during the cooking period. Add salt to taste as needed. |
| 13. Serve over your favorite pasta . |
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