About this recipe
There’s nothing like good meatballs. If they don’t turn out, try whipping them at passing cars (it’s fun).
In a bowl, mix together:
- 2 lb. lean ground beef,
- 2 eggs (2 yolks, only 1 white),
- 2 cloves garlic (minced, passed through a garlic press, or smashed with a hammer),
- 3-4 tbsp. chopped fresh parsley,
- 3-4 tbsp. Parmesan cheese,
- 3-4 tbsp. bread crumbs (optional),
- 1 tsp. salt and ½ tsp. black pepper.
Squash ingredients thoroughly with your hands. Reserve a handful of mixture to be added loosely to the tomato sauce; form the rest into 20-25 medium-sized meatballs.
Place meatballs on a cookie sheet and bake at 350°F until browned (about 15 minutes).
- Baking holds them together and reduces the fat.
- Bread crumbs are for absorbing excess liquid or to stretch your meat (if you don’t have enough). Sometimes you don’t even need them.
- For softer meatballs, instead of using bread crumbs remove the crust from 2 pieces of bread, wet in milk, squeeze dry, and then crumble.
It’s good to use a mixture of meats, like extra-lean ground beef and ground pork (use more beef than pork), or ground veal and pork (again, more veal), or even beef with ground chicken.