Sunday, February 28, 2010


Expertise level: Suitable for beginning cook


1 lb. ground beef (85% lean or leaner) - you can use any combination of ground meats here, I prefer all ground beef or ground chicken - mainly because I don't eat veal, or like ground pork.
2 slices white bread
1/4 cup milk
1/2 onion (optional), chopped into small pieces.
2/3 t. salt
1/2 t. pepper
dash red pepper flakes
1/2 t. italian seasoning (equal mix of basil and oregano)
1/4 c. shredded parmesan cheese

How to put it all together:

Tear up the white bread into a bowl. Add the milk, and stir until the milk is absorbed (this is called a panade, if you want to impress your friends with fancy food words). Add remaining ingredients, and mix until very well blended. You can use your hands for this if you want.

Shape into meatballs - the best way to get them uniform and all the same size is with an ice cream scoop. Form into balls, and set in the refrigerator for at least an hour. This helps the meatballs keep their shape and not flatten while being cooked.

Heat pan on medium high heat. Add 1 t. olive oil, then add the meatballs. Brown the meatballs on all sides, turning every few minutes.

Serving suggestions:

- Spaghetti and meatballs (spicy marinara sauce recipe tomorrow)
- In gravy a la Swedish meatballs
- Meatball Sandwich
- In ravioli's (recipe coming)

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