Recipe by sjf17x
A traditional Italian meatball, slow cooked in a basic Pomodoro Sauce (see "Perfect Pomodoro Sauce"). The idea is to make these as moist and as un-meatloaf tasting as possible. If the meat doesn't seem to "stick" together, add a few more breadcrumbs than whats called for. Slow cooking them in the sauce is the key
- 1 lb 90% lean ground beef
- 1 onion, grated
- 3 garlic cloves, finely minced
- 1 teaspoon kosher salt, large grained
- 1 teaspoon olive oil
- 1 egg
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- 3 tablespoons dried basil or 5 tablespoons fresh basil leaves, chopped
- 1 tablespoon pesto sauce, store-bought
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 tablespoon pepper
- 3 tablespoons olive oil
- 4 tablespoons olive oil, for sauteing
Directions See How It's Made
- Grate the onion, set aside (will include a lot of juice, or water).
- Mince the garlic very finely, put the salt and olive oil onto it, and with the back end of a chef's knife, work the garlic into a paste.
- ** Alternative, or if you don't know how to do this, just mince the garlic and onions as finely as you can.
- In a large bowl, add the meat, onion, garlic, egg, bread crumbs, parm cheese, basil, pesto, 3 tbsp olive oil, garlic powder, salt and pepper.
- Mix by hand just to combine - do not work it too much.
- Form into balls between the size of a golf ball and a large egg, not working the meat too much. Make as much as you can, about 11-12 and put on a plate.
- Heat the 4 tbsp olive oil on high heat in a saute pan.
- Brown the meatballs on all sides, about 2-3 minutes per side.
- Place the already prepared pomodoro sauce in a crock pot, or a large pot on the stove, and carefully add the meatballs.
- Cook for at least 3 hours on low (I cook mine for around 6 hours in a crock pot), stirring occasionally.