Coat a large saute pan with olive oil, add the
onions and bring to a medium-high heat. Season the
onions generously with salt and cook for about 5
to 7 minutes. The onions should be very soft and
aromatic but have no color. Add the garlic and the
crushed red pepper and saute for another 1 to 2
minutes. Turn off heat and allow to cool.
In a large bowl combine the meats, eggs,
Parmigiano, parsley and bread crumbs. It works
well to squish the mixture with your hands. Add
the onion mixture and season generously with salt
and squish some more. Add the water and do 1 final
really good squish. The mixture should be quite
wet. Test the seasoning of the mix by making a
mini hamburger size patty and cooking it. The
mixture should taste really good! If it doesn't it
is probably missing salt. Add more. Add more
anyway.
Preheat the oven to 350 degrees F.
Shape the meat into desired size. Some people like
'em big some people like 'em small. I prefer
meatballs slightly larger than a golf ball. Coat a
large saute pan with olive oil and bring to a
medium-high heat. Brown the meatballs on all
sides. Place them on a cookie sheet and bake them
in the preheated oven for about 15 minutes or
until the meatballs are cooked all the way
through. If using right away, add them to your big
pot of marinara sauce. If not using right away,
they can be frozen for later use.
Originally Submitted
9/4/2013
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