Tuesday, February 10, 2015


1/2 pound lean ground beef
1/4 pound ground pork
1 small onion, finely chopped
1/2 cup grated Pecorino romano cheese
1/2 cup stale breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley
1 egg
5 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons olive oil
1 onion, finely chopped
1 can (14 ounces) diced tomatoes

1.  Combine beef, pork, onion, cheese, breadcrumbs, parsley, egg, 2 cloves garlic and cumin in medium bowl; season.  Roll level tablespoons of mixture into balls.

2.  Heat oil in large, non-stick skillet over medium-high heat; cook meatballs, in tomatoes, until browned.  Remove from skillet.

3.  Cook onion in same pan, stirring, until softened.  Stir in remaining garlic; cook until fragrant.  Add tomatoes; return meatballs to skillet.  Bring to a boil; simmer, uncovered, about 10 minutes or until meatballs are cooked through.  Season to taste.

prep & cook time:  35 minutes
makes:  24

tip:  To shape the meatballs, it's important to chop the onion finely.  The secret to round meatballs is to make a circular movement with the skillet to roll the meatballs while they cook.  Use 3/4 pound ground meatloaf mix in place of ground beef and pork, if desired.

serving suggestion:  Crusty bread

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