I wish I had a dollar for every time I’ve made these meatballs!
These can be made in less than 30 minutes and can be stored in the refrigerator for quite some time.
I keep bags with 8-10 of these meatballs in the freezer; when I make pasta, I drop some in a saucepan of jar tomato sauce, add a bit of red wine and voila: an economical, hearty, satisfying meal that tastes like it came from the old country.
If you’re in the mood for something even more casual, consider putting 3 of these meatballs on a sub roll. Top with a tablespoon or two of tomato sauce, sprinkle with some shredded mozzarella, and pop it in the toaster oven for two to three minutes until the cheese melts.
These meatballs can be slightly habit forming! Consider yourself warned!
Ingredients:
1 and 1/2 pounds ground beef
1 cup Italian bread crumbs
2 eggs
2 Tablespoons whole milk
1 Tablespoon minced fresh garlic, or 1/2 teaspoon garlic power
1/2 cup fresh parsley, chopped; or 2 teaspoons dried parsley
1/2 cup fresh basil, chopped; or 2 teaspoons dried basil
1/2 teaspoon nutmeg
Salt and pepper to taste
1/4 cup olive oil
Directions:
Combine all ingredients except the olive oil. Shape mixture into about 15 balls.
Warm a large skillet and add the olive oil. Add the meatballs to the skillet and cook over medium heat until browned (about 15 minutes).
Turn meatballs twice or three times to cook evenly.
Remove meatballs to a plate covered with paper towels.
Let sit for 5-10 minutes and then chow down!
