Meatballs

My wife is not a big fan of meatballs, she complains they are always too dry. In my hometown in New Jersey was a family from Italy who showed me how to make simple and yet moist meatballs.

Simple Meatballs

  • 2 tbsp garlic
  • 4 tbsp pecorino romano cheese
  • 1 tbsp salt and pepper
  • 1/4 cup fresh basil chopped
  • 1 egg
  • 2 tbsp bread crumbs
  • 1.5 lbs ground beef – 80/20 is the best kind to get

4 24 2013 004

4 24 2013 005

  • Mix and form into large balls with ice cream scooper

4 24 2013 006

  • Then cut in 1/2

4 24 2013 007

  • Roll and place on 1/2 sheet pan

4 24 2013 008

  • Bake at 400 F for 10-15 minutes
  • Take out and let cool

4 24 2013 012

The meatballs are now ready to be added to an Italian gravy or eating plain. Another benefit of this recipe is that these meatballs can be stored and frozen up to 3 months. And when ready to use, let them thaw and then put in any gravy or sauce you want.

And these my wife will eat.