MEATBALLS
about 12 meatballs
1 1/2 # ground beef
2 large eggs
1/4 cup grated parmesan cheese
2 cloves minced garlic
2 T chopped flat leaf parsley
1/2 cup fine chopped onion
1/2 cup dry bread crumbs (unseasoned)
2 t kosher salt
1/2 t fresh ground black pepper
2T olive oil (plus more for cooking)
pinch red pepper flakes
Saute the onion in the olive oil until soft, add the garlic and saute on low heat another minute or two. Set aside.
Combine all the ingredients in a bowl including the onions and garlic and the oil they were cooked in. Mix until everything is well combined.
To form the meatballs- i find using a spring-action ice cream scoop works best- one that is about 2 inches in diameter- this will produce uniform balls. Moisten your hands with cool water to prevent the mixture from sticking and roll each portion between your palms to form a ball .Place on a plate. Repeat.
To brown the meatballs- place a large saute pan over med heat and add generous layer of olive oil. When the oil is hot -add the meatballs- being careful not to crowd them so they will brown and not steam. Cook the meatballs, turning them frequently until they are crusty and brown on all sides. Do in batches if they don’t all fit in the pan. Browning will take about 8-10 minutes.
Add the meat balls into a saucepan filled with your favorite red sauce. Simmer on low and baste frequently with a spoon until they are cooked through and the sauce is warmed. Serve with your favorite pasta.
