Saturday, November 22, 2008

Betty's Meatballs

I have never had a better meatball. Proudly, I came up with this recipe. They are so good that I could just skip the pasta all together and just eat the meatballs with some sauce. Try using ground turkey or chicken instead of beef, they are still delicious. I like to pour a jarred vodka sauce over them when I am in a hurry, my favorite is Emeril's. I'll post my own pasta sauce recipe another time. I would love to know if anyone tries these and if they liked them!

1 lb. lean ground beef
1 egg
3 cloves garlic, minced or ran through a press
1 shallot, minced
1/3 cup fine bread crumbs
1/4 cup cream or whole milk
3 Tbs. fresh Italian parsley, minced
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil or 5 fresh basil leaves minced
1/4 tsp. ground thyme
1/4 tsp pepper

Mix all the ingredients well and then form into 1" to 1 1/2" balls. Using a large skillet, brown in olive oil, turning several times so that all the sides are brown. Pour your favorite homemade or jarred pasta sauce over the top and simmer for 15 to 20 minutes. Serve over pasta.

1 comment:

Ricardo said...

they bring back memories. love them and if you don't like pasta use rice who cares long as you eat it ...and the sauce I also made some meatballs in the past...I love the little buggers. thx for sharing.