Perfect Meatballs

Recipe by Chef #443166
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READY IN: 3hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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