Recipe by Shelby Jo
A recipe from a Pace Picante cookbook.
Top Review by bluemoon downunder
I made these as a main meal served with pasta and MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan) 273976, so I didn't use the salsa. Loved the fact that the recipe involved baking the meatballs rather than pan-frying them. Since I pretty well always buy kalamata olives, I used these. Apart from that the only change I made was to add some basil in step one. The meatballs were moist and very tasty, and the olive in the centre of the meatball added that extra dimesion. Thanks for sharing this great recipe, Shelby Jo!
- 2 slices white bread, torn into small pieces
- 1⁄2 cup milk
- 2 lbs ground beef
- 2 eggs, beaten
- 1⁄2 teaspoon ground black pepper
- 1 small onion, finely chopped (about 1/4 cup)
- 3 garlic cloves, minced
- 1⁄4 cup fresh parsley, finely chopped
- 50 spanish pimento stuffed olives
- 32 ounces salsa (Pace Picante Sauce)
Directions See How It's Made
- Put the bread in a large bowl with the milk and let soak until the liquid is absorbed. Add the beef, eggs, black pepper, onion, garlic, and parsley.
- Thoroughly mix the ingredients. Shape the mixture firmly into 50 (1 inch) meatballs, placing 1 olive in the center of each meatball.
- Put the meatballs in a 9x13-inch baking dish. Bake at 350°F for 25 minutes or until meatballs are cooked through.
- Remove the meatballs with a slotted spoon and put in a 4 quart sauce pot. Add the salsa. Cook over medium heat until hot and bubbling. Serve with toothpicks.