Thursday, October 11, 2012

One of the most versatile~

You can put them on top of spaghetti....
Cover them with cheese...
Just make sure that NOBODY sneezes!

Here's my quick meatballs~

2 LB Ground Sirloin
1 Egg
½ C Italian Style Breadcrumbs
2 T Ketchup
¼ C Grated Parmesan or Locatelli Cheese
Preheat the oven to 350 degrees.                  
Take out your broil pan, layer the bottom pan with foil (this helps with clean up).  The top pan should have slats in it, which will help the fat to drip to the bottom pan. 
In a large mixing bowl, add egg, breadcrumbs, ketchup, and cheese, stir to combine making a paste-like consistency.  Add beef into the bowl and (using your clean hands) carefully mix together with the paste.  As soon as the paste is combined, STOP!  By stopping here, it will prevent over mixing.  Over-mixing leads to tough meatballs.  Make your meatballs to the size you desire, I like to make mine a little bit bigger than a golf ball.  Roll each meatball carefully and place them onto the top pan, evenly spacing them out so that they are not touching.
Make sure to clean your hands thoroughly with warm water and soap!!
Place the pan into the preheated oven and cook for 20-25 minutes.  They will be lightly browned on the top and should be very juicy.  Once they are out of the oven, let them sit for a few minutes to allow the juices to lock in.
Add these to your favorite tomato sauce and serve with your favorite pasta!

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