Italian meatballs

| No Comments | No TrackBacks
Printer-friendly version
Adding the mixture of white bread and milk to these meatballs makes them tender and moist. Lots of fresh parsley, garlic, and some mild Italian sausage add plenty of flavor. Can be baked or sauteed. Serve with pasta or as sandwiches with fresh mozzarella, tomatoes, and basil.

1 (1-ounce) slice white bread
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup milk
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound ground sirloin
1/4 pound mild Italian sausage
2 garlic cloves, peeled and minced
1 large egg white
Spaghetti sauce
Cooking spray

Preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and remaining ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.

Original recipe

No TrackBacks

TrackBack URL: http://www.pancakeweekend.com/cgi-bin/mt/mt-tb.cgi/71

Leave a comment