MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Meatballs
Categories: Beef, Breads, Vegetables, Herbs, Sauces
Yield: 4 servings
1 lg Egg
1/2 c Panko bread crumbs
1/4 c Whole milk
3 cl Garlic; minced
1 ts Kosher salt
1 ts Italian seasoning
1 lb Ground beef; 20% or more
- fat
2 tb Extra-virgin olive oil
Warm marinara sauce; for
- dipping (optional)
In a medium bowl, beat egg and add bread crumbs and milk; mix well
and let stand until the bread crumbs soften, about 5 minutes. Add
garlic, salt and Italian seasoning, and mix until well combined.
Add beef and gently mix (hands work best here) until well blended.
Form the mixture into 12 meatballs, about 2" in diameter.
Set oven @ 375 F/190 C. On a large rimmed baking sheet, arrange the
meatballs in a single layer and drizzle with oil; toss to evenly
coat. Roast until golden and cooked through, turning meatballs
halfway, about 20 minutes.
To serve over pasta, cook meatballs using this method (or see Tips
for cooking on the stovetop or in sauce), then distribute over
bowls of sauce-covered noodles. (For 4 to 6 servings, toss 1 lb of
spaghetti with 3 cups of warm marinara.)
STOVETOP METHOD: In a 12" nonstick skillet, heat 2 tb of
extra-virgin olive oil over medium. Add meatballs and cook, turning
occasionally, until lightly browned all over, 5 to 7 minutes.
Cover, reduce heat to low and cook, stirring occasionally, until
the meatballs are tender and cooked through, 8 to 10 minutes longer.
SIMMERED IN SAUCE: In a 12" nonstick skillet, heat 2 tb of
extra-virgin olive oil over medium. Add the meatballs and cook,
turning occasionally, until lightly browned all over, 5 to 7
minutes. Add 2 cups of tomato sauce or marinara (be careful of
sputtering) and stir to evenly coat the meatballs. Cover, reduce
heat to low and cook, stirring occasionally, until the meatballs
are cooked through and the sauce is slightly thickened, about
15 minutes longer.
Recipe by Kay Chun
RECIPE FROM:
https://cooking.nytimes.com
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