Sunday, March 20, 2011

Meatballs Italiano

Did somebody say "Mamma Mia! Thats-a-big a meatball?! Well, Magiamo!!"
Meatballs Italiano
What You Need:
2 lbs. Ground Beef (80/20 or 85/15)
1/4 cup Corn Meal
4 cloves Garlic, minced
1 tbsp Fresh Basil, minced (can substitute dry -- use 2 tsp)
1 tbsp Fresh Parsley, Minced (can substitute dry -- use 2 tsp)
1 tsp Italian Seasoning
1 tsp Oregano
1 tsp Granulated Onion
1/2 tsp Black Pepper
2 Eggs
1/4 cup Minced Onion
2 tbsp Olive Oil
1/2 cup Bread Crumbs
1 tsp Salt
6 oz. Tomato Paste
16 oz. Tomato Sauce
1/2 cup Water

Pre-heat the oven to 350 degrees fahrenheit.

In a large bowl, mix every thing (except the 16 oz. tomato sauce) togtheher, and form into 6-8oz. Meatballs.  Let set.  Heat 2 tbsp Olive oil in a large, oven safe skillet.  Add the minced onion and let saute 4-5 minutes.  Add the meatballs and brown until crisp, flip, and brown for 4 more minutes.  Pour the sauce and water into the skillet, and roll the meatballs to coat.  Sprinkle in additional Italian Seasnoning, a pinch of Salt, and a pinch of Oregano for flavor.

Remove the skillet from the burner and placec into the oven.  Bake 2 hours, checking periodically to Roll the Meatballs around in the skillet to keep moist.

Serve over a bed of pasta or on a roll!  Excellent no matter how you serve it.  Leftovers make a wonderful Pizza topper!



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