ITALIAN MEATBALLS

                                                     

Italian meatballs are juicy, flavourful, and delicious. They are seasoned with herbs, garlic, and Parmesan cheese, pan-seared in olive oil, and simmered in a rich and savoury tomato sauce.

What you'll need:

For the meatballs:

• 1.5 lb. ground beef
• ¾ cup breadcrumbs
• ¼ cup milk
• 1 large egg
• 1 tablespoon garlic, finely chopped
• ½ cup fresh parsley, finely chopped
• ¼ cup Parmesan cheese, freshly grated
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil 

For the tomato sauce:

• ½ cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 (15 oz.) can crushed tomatoes (2 cups)
• ¼ cup tomato paste
• 3-4 bay leaves
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)

Directions:

• In a large mixing bowl, combine beef with breadcrumbs, milk, egg, garlic, parsley, Parmesan, Italian seasoning, salt and pepper. Mix well and form the mixture into a uniform consistency.Take 2 spoonfuls of the beef mixture at a time and roll them into meatballs. 
• Set aside.Heat olive oil in a large skillet or shallow saucepan over medium-high heat for 2 minutes until the hot oil sizzles. Slowly add the meatballs and gently stir to cook until browned on all sides, about 6 to 8 minutes. 
• Make sure to stir gently to prevent meatballs from disintegrating. Transfer the meatballs to a plate and set aside (Note that the meatballs are not fully cooked at this point).
• In the same skillet, add onion and garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, tomato paste and bay leaves, and season with salt and pepper.
• Return the meatballs to the skillet and bring the sauce mixture to a simmer over medium heat, stirring occasionally. Cover the lid and let it simmer for 8-10 minutes until the meatballs are fully cooked.Sprinkle with extra Parmesan if desired and serve immediately over pasta, rice, or mashed potatoes.