Meat balls

Ethnicity

American  

Base Type

Beef  

Course

Appetizer  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

Use masala for a different flavor  

Source

 

Source Description

Assorted places  

Last Modified

2007-03-20  

User

Joyce McGuire

                
1 lb
 ground beef 

1/2 c
Italian bread crumbs 

3/10 c
 water 

1/4 c
 parmesan cheese 

1 ea
 onion, white 

1 clv
 garlic 

1 pn
to taste salt 

1 pn
to taste pepper, black 

1 ea
to taste basil leaves 

            

Mix all ingredients together, using only part of the water. Mixture should be moist but not so that the meatballs fall apart, add more water if needed.

Shape meatballs to desired size and place on a broiler pan (wet hands before shaping each meatball) Broil or cook until slightly brown on one side turn and broil the other side. When finished, drain grease before adding to sauce and simmer at least 20 minutes. 

2 t
 olive oil 

1 ea
medium onion, white 

2 ea
clove garlic 

1 cn
28 oz tomato 

2 t
 tomato paste 

1/4 t
dried oregano 

1/4 c
dried lentils (optional)

1 ea
 bay leaves (optional)

Simmer lentils in water until soft.  Add spices as desired.

Heat oil in medium saucepan over medium heat. Once hot, add onion and sauté 3 minutes until softened. Toss in garlic and cook 2 minutes. Stir in tomatoes(with juice), tomato paste, oregano and bay leaf. Simmer, uncovered, about 25 minutes. Add lentils near end of cooking time and let simmer a little longer.