My love for meatballs has come from my husband and his Italian roots. Before him meatballs in my house were the equivalent to rubber bouncy balls.
However, after many many meals at his mother’s home in Florida I developed a love for them. If made correctly they should be soft, flavorful and a perfect addition to bread, pasta or simply tomato sauce. Now my mother-in-laws recipe remains a secret. So, this recipe comes from tons of my own testing and creating my perfect meatball. Some of you might panic because there’s no garlic in my meatballs. It’s a personal choice, but if you need it simply add a teaspoon of garlic powder.
- 14 ounces of ground beef 85-15%
- ¼ cup of plain bread crumbs
- 2 tablespoons pecorino Parmesan blend grated
- 1-teaspoon salt
- 1-teaspoon dried basil
- 1 egg
- ¼ + ¼ cup tomato puree
- ¼ cup of water
- 1-tablespoon oil
- 1-teaspoon oregano (new addition to this recipe-7-15-16)
- 1-teaspoon garlic powder (new addition to this recipe-7-15-16)
- In a mixing bowl and the meat, cheese blend, breadcrumbs, basil, salt and egg.
- Mix everything together using your hands.
- Next add ¼ cup of tomato sauce.
- Roll all of the mixture into 1” meatballs.
- Add the oil to a large non-stick sauté pan and heat the pan to a medium high heat.
- Add the meatballs to the pan and sear them on all sides.
- Remove them from the pan then wipe the pan with a towel.
- Pour the remaining tomato sauce and water into the pan and add the seared meatballs.
- Bring the pan to a medium heat and cover.
- Cook the meatballs for 10 minutes and serve.
- Top them with extra cheese and dried basil.