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Italian Meatballs
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Instructions
- In a large bowl, combine 1 pound of ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Mix the ingredients until well combined, then shape the mixture into 1-inch meatballs.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add 2 cups of tomato sauce, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes to the skillet. Bring the sauce to a simmer.
- Carefully add the meatballs to the skillet, making sure they are submerged in the sauce. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through.
- Serve the meatballs and sauce over cooked pasta or in a crusty Italian roll for sandwiches. Enjoy!
Italian meatballs, or polpette, have a rich history dating back to ancient Rome. These savory spheres of ground meat, breadcrumbs, and herbs were popularized in the United States by Italian immigrants in the late 19th century. Renowned chefs like Lidia Bastianich and Mario Batali have elevated the dish, each adding their own unique twist. In Italy, meatballs vary by region; in the south, they're often made with a mix of beef and pork, while in the north, veal is a common addition. The best Italian meatballs can be found in the heart of Rome, where they're served with a classic marinara sauce and a sprinkle of Parmigiano-Reggiano. The key to perfect meatballs lies in the quality of the meat and the balance of herbs and spices. Buon appetito!
50 min
4 servings
380 calories
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