Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Bread crumbs -; (to 1/2 cup) |
| 1 medium | Yellow onion; peeled, diced fine |
| 4 tablespoons | Olive oil |
| ½ teaspoon | Ground cumin |
| \N \N | Kosher salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 4 slices | White bread |
| 1 cup | Whole milk -; (to 2 cups) |
| ½ pounds | Lean ground beef |
| ¼ pounds | Ground lamb |
| 2 \N | Garlic cloves; peeled, chopped |
| 3 tablespoons | Chopped fresh parsley |
| 1 large | Egg |
| ½ teaspoon | Dried oregano |
| \N \N | Red Sauce; see * Note |
| \N \N | Extra-virgin olive oil; for garnish |
* Note: See the "Red Sauce" recipe which is included in this collection.
Preheat oven to 350 degrees. Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Set aside to cool. Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. Add onions, cumin, and season with salt and pepper. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Remove from heat, set aside and cool. Place sliced bread in a bowl and add milk to cover. Soak until bread becomes soft, pressing on bread to absorb liquid. Drain excess milk. In a mixing bowl, combine ground meats and sauteed onion with garlic, parsley, egg and milk-soaked bread. Work mixture with your hands until ingredients are well combined. Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition. The meat mixutre should be moist to the touch, but not wet.
Form meat into small balls about 1-inch in diameter. Set a large, heavy-bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil. Heat until oil is hot, but not smoking. Cook meatballs, turning, until all sides are browned, about 5 minutes. Move meatballs from heat and drain on paper towels. Bring Red Sauce to a simmer and add meatballs. Cook 25 to 30 minutes, uncovered. To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra-virgin olive oil. This recipe yields 8 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco Recipe courtesy of chef Jim Botsacos, Molyvos From the TV FOOD NETWORK - (Show # ML-1C31) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-08-1999
Recipe by: Jim Botsacos
Converted by MM_Buster v2.0l.