Standard meatball recipe

Yield: 1 Servings

Measure Ingredient
1 pounds Regular ground beef
1 pounds Ground pork
1 teaspoon Granulated garlic
¼ cup Onion fine dice
¼ cup Parmesan cheese
1 cup Dry bread crumbs
2 mediums Fresh eggs
1 teaspoon Dry oregano
¼ cup Olive oil
¼ cup Canola oil
12 cups Your favorite basic Italian red sauce
\N \N Salt and pepper to taste

This is for a very simple meatball to go with a red sauce on spaghetti.

In a 2 quart sauce pan start heating the basic red sauce to a simmer before you start this process:

Place all ingredients except for the olive oil, canola oil, and red sauce into a bowl. Work all ingredients together with your hands as quickly as possible by pushing, squeezing, and moving the mixture around till you can see it's mixed. I usually look to see that the pepper, oregano, bread crumbs and onion are evenly distributed since they contrast the color of the meat. Using your hands, pinch out about 1 oz. of the mixture and place in your left or right hand. Roll the mixture quickly between both hands till it is fairly round. (Don't try to be perfect or you'll drive yourself crazy). Place the rolled meatballs on a plate till all are done. Heat the olive and canola oil over medium high heat in a large saute pan. When the oil is hot but not smoking place the meatball in the pan as close as you can without touching allowing room to turn the meatballs. Cook in the oil for approx. 3 min. or until they are nice and browned on that side, then turn and brown the other side. Again approx. 3 min. The meat balls should still be rare inside. Remove the meatballs and place them in the simmering red sauce. Repeat the process until all the meatballs are in the red sauce.

Simmer for another 30 min. The process of quick browning and finishing in the sauce produces a brown and moist meatball. Posted to FOODWINE Digest 27 Jun 97 by stephen walls <swalls@...> on Jun 28, 1997

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