1 lb | Ground beef, 90% lean |
10 | 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 parmsean 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 meat, 10 parsley leaves, an egg (to taste), crumbled wet stale bread, parmesan cheese (to taste), and black pepper 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 extra virgin olive oil and put it on high heat. |
5. Add 1 garlic clove to the pan. |
6. Take out 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. |
8. Once the meatballs are seared, add wine (1/4 cup) 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. © FirstPageRecipes.com |
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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