Perfect Meatballs

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

• Ready In: 3 hrs 20 mins
• Serves: 4
• Yields: 12 meatballs

Ingredients

• 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

1. Grate the onion, set aside (will include a lot of juice, or water).
2. 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.
3. ** Alternative, or if you don't know how to do this, just mince the garlic and onions as finely as you can.
4. 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.
5. Mix by hand just to combine - do not work it too much.
6. 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.
7. Heat the 4 tbsp olive oil on high heat in a saute pan.
8. Brown the meatballs on all sides, about 2-3 minutes per side.
9. Place the already prepared pomodoro sauce in a crock pot, or a large pot on the stove, and carefully add the meatballs.
10. Cook for at least 3 hours on low (I cook mine for around 6 hours in a crock pot), stirring occasionally.