These are simply the best meatballs you've ever put in
your mouth. The key is not to over-mix the meat, as this tends to make the
meatballs tough. Be sure you use a basic pasta sauce so that you do not
disguise the flavor of the meatballs.
Preparation Time: 1 Hour Serving Size: 6
- 1 pound ground beef
- 1/2 cup fresh parsley, chopped
- 1/2 cup Romano cheese, grated
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- 1 egg beaten
- 1 teaspoon dried Greek oregano
- salt and pepper to taste
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Break ground beef up into a large bowl. Add parsley, cheese,
oregano and salt and pepper. Mix thoroughly BY HAND. (The less
you mix, the more tender the meatballs will be.) Beat egg in
a small separate bowl. Pour evenly over meat mixture and fold
into meat very gently by hand, just enough to moisten the meat.
Form 1½" meatballs and set on a plate. Heat 1 tablespoon
oil in a large frying pan. Add meatballs and cook slowly for
10–15 minutes, rolling constantly, just until meatballs
are set, but not browned. Do not cook through or allow to crust.
Drain the meatballs and add to the sauce of your choice that
you have had heating while cooking the meatballs. Cook at least
1 hour, simmering slowly.
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