Tuesday, February 10, 2015
MEATBALLS IN TOMATO SAUCE
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
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
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