|Ground beef||1 Pound|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Medium, finely chopped|
|Garlic powder||1 Tablespoon|
|Parmesan cheese||1⁄2 Cup (8 tbs) (plus more for garnish)|
|Kosher salt||To Taste|
|Marinara sauce||25 Ounce|
|Fresh cilantro leaves/Italian flat leaf parsley||1 Tablespoon, chopped finely|
1. Pour the marinara sauce into a large pot over low heat. Cover and let it come to a simmer.
2. In a large bowl, put your ground beef (you can also use turkey, pork, chicken, veal, whatever floats your boat, Dude), bread crumbs, egg, onion, garlic powder, parmesan cheese and some salt & pepper to your liking.
3. Using your hands (yes, your hands - go wash them if you haven’t already) gently combine the ingredients. DON’T GO CRAZY over mixing this stuff, just enough to get it combined. Otherwise, you’re meatballs with be hard as a rock. And that’s a bad thing.
4. Next, still using your hands, form the meat into, well, balls. Golfball-sized is good. Don’t make them too big (ahem).
5. Finally, put the meatballs into your marinara sauce, turn the heat up to medium, bring to a simmer, then back down to low and then let them go for about 20 minutes or so. Don’t fuss with them. Just let them do their thing.
6. Give them a stir or two, but be gentle, you don’t want to break them into pieces. Then let them go for another 5-10 minutes.
7. To serve, pour a couple tablespoons’ worth of marinara sauce into a bowl, then 2 or 3 meatballs, then some more sauce, garnish with cilantro and parmesan cheese. Now you got some cajoñes like no other, Dude!
Calories 508 Calories from Fat 333
% Daily Value*
Total Fat 37 g57%
Saturated Fat 13.5 g67.5%
Trans Fat 0 g
Cholesterol 141.4 mg47.1%
Sodium 647.6 mg27%
Total Carbohydrates 18 g6%
Dietary Fiber 2.6 g10.5%
Sugars 5.6 g
Protein 26 g52.9%
Vitamin A 7.3% Vitamin C 6%
Calcium 17.5% Iron 9.8%
*Based on a 2000 Calorie diet