Meatballs
Whenever I make tomato sauce, I also make meatballs.
Note that I use only beef. Most people will suggest that you use some combination of beef, pork, and veal, but I cook the way my mother taught me.
- 2 lbs ground beef
- 1 small onion minced
- 2 cloves garlic minced
- 2 eggs
- 1/2 cup Parmigiano Regiano cheese
- 2 cups fresh Italian bread crumbs
- extra-virgin olive oil for frying
I make meatballs in two different sizes: a little bigger than a golf ball for tomato sauce, or about the size of a marble for soup.
- Mix all ingredients except the olive oil in a bowl. Don't over mix.
- Brown meatballs on all sides in olive oil
- Finish cooking the meatballs in tomato sauce for an hour.