Basic Italian Meatballs

Name: Basic Italian Meatballs
Yield: 4
Cuisine: Fusion
Ingredients: ground beef; eggs; parmesan, parmigiano-reggiano cheese, grated; onions; salt; black pepper; olive oil, extra-virgin; bread crumbs; basil; italian parsley; garlic powder; ground pork

Submitted by algebragirl

Simple and basic

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

POUND GROUND BEEF
choose good quality beef (ground sirloin is good) but not too lean

X EGGS
large *

CUP PARMESAN CHEESE

X ONIONS
finely chopped, medium (you pick the size, according to taste) *

TEASPOONS SALT

TEASPOON BLACK PEPPER
freshly ground

CUP OLIVE OIL, EXTRA-VIRGIN

2 ½

CUP BREAD CRUMBS
made from dried white bread, ground in food processor

TABLESPOONS BASIL
fresh, washed, dried and chopped

TABLESPOONS ITALIAN PARSLEY
fresh, washed, dried, chopped (curly parsley will do, too)

TEASPOON GARLIC POWDER
mince 2 or 3 fresh cloves if you have them

POUND GROUND PORK
buy the pork already ground (not lean)

Directions

Mix all the ingredients, except the olive oil, in a bowl. Mix well, using your (clean) hands at the end. Let the mixture stand at room temperature for about 5 minutes. Heat the olive oil in a skillet over medium heat. Then, fill the palm of your hand with a mound of the mixture. Form into a ball and add to the hot oil. Make a dozen meatballs but don’t cook them all together. Cook enough so that they are not crowded in the skillet. As they finish browning, put them on a paper towel to drain. If you are making them in advance, chill (and then they can be frozen if you want). Otherwise, cook them in bottled or homemade pasta (tomato) sauce on low heat for about 30 minutes. The sauce should be hot. If you don’t have sauce, heat in a 350℉ (180℃) preheated oven for 30 minutes.