Big Meatballs
From emeeks 14 years ago
- 150 minutes to make
- Serves 8
The key to these meatballs are the eggs. They help bind the meat and keep them soft.
Ingredients
- I1 lb ground sirloin shopping list
- 12 oz ground pork shopping list
- 12 oz ground veal shopping list
- 3 tbs chopped fresh parsley shopping list
- 2 tsp white pepper shopping list
- 1 1/4 cup Italian bread crumbs shopping list
- 1 1/3 cup grated romano cheese shopping list
- 7 large eggs shopping list
- 2 28oz cans San Marzano whole plum tomatoes shopping list
- 1 medium onion minced shopping list
- 3 tbs olive oil shopping list
- 3 cloves minced garlic shopping list
- 1/2 cup chopped fresh basil shopping list
- salt and pepper to taste shopping list
- room temperature ricotta cheese shopping list
- mixed greens shopping list
- balsamic vinegarette shopping list
How to make it
- Carefully combine 1st 8 ingredients
- Divide into 8 8oz balls
- Brown on all sides in deep sided saute pan with a small amount of EVOO
- Remove from pan and drain grease
- Add minced onion to pan, saute
- Crush tomatoes by hand into large bowl
- Add onions, olive oil garlic and basil to tomatoes
- Return meatballs to pan
- Pour sauce over meatballs and bring to a boil
- Reduce heat and simmer for 2 hours
- Turn meatballs 2 or 3 times
- Serve 1 meatball with scoop of ricotta and balsamic greens
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- hunnee Nanaimo, CA
- tuilelaith Columbia, MO
- crazeecndn Edmonton, CA
- emeeks Coral Springs, FL
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The Rating
Reviewed by 3 people-
I like it.
tuilelaith
in Columbia loved it
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combination of all great meat and wonderful seasonings thanks high5
momo_55grandma
in Mountianview loved it
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