|1 pounds||Chopped beef steak; preferably from untrimmed T-bone or porterhouse tails|
|⅓ cup||Plus 1 tablespoon unseasoned bread crumbs; preferably freshly made|
|⅓ cup||Grated romano or incanestrato cheese|
|1 small||Yellow onion; diced|
|2||Cloves garlic; diced small|
|5||Fresh Italian; (flat) parsley springs, coarsely chopped|
|¾ teaspoon||Salt; or to taste|
|3||Or 4 large eggs|
|Extra-virgin olive oil|
|Extra-virgin olive oil|
|2 larges||Yellow onions; sliced|
|¾ cup||Red wine vinegar|
|2 teaspoons||Sweet Marsala or Port wine|
|12||Sicilian green olives; pitted and cut into strips|
Makes about 9 meatballs, or 4 servings 1. In a large bowl, mix together the meat, bread crumbs, cheese, onion, garlic, parsley, salt and 3 eggs until the eggs are well-incorporated. If the mixture seems dry and not very soft, add 1 more egg. With your hands, make a well in the middle of the meat 2 inches in diameter and 2 inches deep. Fill the well with ¼ cup olive oil.
2. Generously grease your palms and fingers with the oil from the well.
Shape the mixture into medium-size ovals--the size of extra-large eggs--coating the meat with the oil from your hands. When the oil in the well has been used, refill the well and repeat until all the meat mixture is used.
3. Generously oil a large frying pan with olive oil and place over medium heat. Add the meatballs and cook, turning as needed, until well-browned, about 3 minutes on each side. Transfer to a plate lined with paper towels to drain.
4. Lightly oil another large frying pan and place over medium heat. Add the onions and sauté until golden, about 15 minutes. Add the vinegar, sugar and wine, stirring until the sugar is dissolved. Add the meatballs and olives.
Reduce the heat to low and simmer uncovered for 5 minutes. Turn off the heat, cover the pan, and allow the meatballs to absorb the sauce for 15 minutes before serving.
5. Serve meatballs with sauce spooned over the top.
Note: If your meat is frozen, thaw it thoroughly; the slightest frost makes meatballs tough. Meatballs also will be tough if overmixed or if the raw mixture is left in the refrigerator. The more eggs you add, the softer the meatballs. If you overdo it, add an extra heaping tablespoon each of bread crumbs and cheese. Making the sauce in two pans keeps the sauce from becoming greasy.
>From Mangia, Little Italy! by Francesca Romina (Chronicle Books).
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 06, 1998
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