Recipe courtesy of Gerard Renny
Meatballs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 99
- Sodium
- 214
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 cup cubed stale bread (Italian bread)
Milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1/2 cup freshly grated Romano cheese
2 large eggs
Salt and freshly ground pepper
3 tablespoons olive oil
Directions
- In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.