Old Spaghetti Factory Meatballs
1/3 cup very finely chopped onion 1 Tbsp very finely minced garlic 3 Tbsp finely chopped parsley 1
cup fresh bread crumbs 1 egg
2/2 cup cold water 2 Tbsp olive oil 1 1/2 tsp
3/4 tsp freshly ground pepper
4/4 tsp ground nutmeg 2 1/2 lb lean ground chuck 30 oz tomato sauce
Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt,
pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining
with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and
the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium sized ice
cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling
in the palm of your hand until they feel tight and solid. (The finished meatballs should be about
the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes.
Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or
until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer
2 minutes. Serve over pasta or rice.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗