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Stove-Top Meatballs

A.1.Foods's picture
Ingredients
  Egg 1 , beaten
  Milk/Water 1⁄3 Cup (5.33 tbs)
  Soft bread crumbs 1 Cup (16 tbs)
  Onion 1 Large, finely chopped
  Garlic clove 1 Large, minced
  Snipped parsley 1⁄2 Cup (8 tbs)
  Ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Cooking oil 1 Tablespoon
  Canned tomatoes 28 Ounce, cut up
  Canned tomato puree 10 3⁄4 Ounce
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Sugar 1 Teaspoon
  Hot cooked noodles 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon
Directions

In a large mixing bowl stir together egg, milk or water, bread crumbs, the finely chopped onion, the 1 clove minced garlic, the 1/2 cup Parmesan cheese, and the parsley.
Add ground beef, pork, and veal; mix well.
Shape meat mixture into thirty-two 2-inch meatballs.
In a large skillet or Dutch oven brown the meatballs, half at a time, in hot oil.
Remove from skillet; pour off drippings.
Stir in undrained cut-up tomatoes, the tomato puree, the remaining chopped onion, remaining minced garlic, and the sugar.
Cook and stir till bubbly.
Add meatballs.
Cover and simmer 25 to 30 minutes.
Serve with hot cooked noodles.
Pass additional grated Parmesan cheese to sprinkle atop.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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