1 lb. ground beef
¼ cup milk
1 cup Italian-seasoned breadcrumbs
1 cup parmesan cheese
2 eggs, beaten
2 tablespoons fresh parsley, chopped
2-3 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
3 to 4 cups tomato sauce (see tip below)
In a large bowl, mix the breadcrumbs and milk together. Add the ground beef, cheese, eggs, parsley and garlic and mix together, using your hands. Season with salt and pepper and mix again until all ingredients are incorporated.
Shape the meatballs to size desired (we recommend approx. 1-inch in diameter, which makes about 30 meatballs). In a sauté pan, heat olive oil over medium heat and cook the meatballs until they are browned on each side; they will finish cooking in the sauce. Freeze for later use or cook in tomato sauce for at least 20 minutes, turning once or twice. Serve hot.
To Store Cooked Meatballs: Transfer meatballs and sauce to an airtight container and refrigerate for up to 4 days, or freeze for 2 months.
To Store Browned Meatballs: Place the browned meatballs on a cookie sheet and freeze until hard to the touch, so that they will freeze individually and not clump together. Transfer to a plastic freezer bag or container, label with the date and freeze for up to 3 months.
For the sauce, we make our Easy Tomato Sauce recipe (featured Oct. 9), but we add a half-cup of small-diced yellow onion. If you do this, begin the recipe by sautéing the onions for about 2 to 3 minutes before adding the garlic and crushed red pepper.