Author Notes: Okay I am not Italian. Adam’s heritage is German/Italian. This recipe is a newer version of his Italian grandmother meatballs. Here I baked the meatballs and used fresh bread (I hope she is not spinning in her grave!) —adamnsvetcooking
Serves: 12-14 golf sized meatballs
Ingredients
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1
pound grass fed 85% lean ground beef
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1
cup fresh italian bread (torn into tiny tiny pieces)
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1
egg (whisked)
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1/4
Pine nuts
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3
LARGE cloves of garlic (minced fine)
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1/3
cup red onion (minced fine)
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1/2
cup finely grated parmesan cheese
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1/4
cup Italian parsley (minced)
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1/4
cup basil (minced)
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salt and peper to taste
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about 20 oz. of your favorite tomato sauce
Directions
- Pre-heat oven to 425ºF. In a bowl mix bread, whisked egg, pine nuts, garlic, onions, parmesan cheese, parsley, basil, salt and pepper=A. The mixture should be like a paste consistency. In another bowl add the ground beef, and make a well in the middle of it=B. MixA and B together until blended well. Form 1 inch size balls and place on greased backing sheet. Bake for about 25 mins (or until done).
- In a pot add your favorite tomato sauce, meatballs, and any dripping from the backing sheet. Cook on medium heat for about 20 mins or so. After that serve and I hope you brought you empty belly;)