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LOCATION: Recipes >> Beef Veal >> Meatballs 01

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1/3 cup very finely chopped onion
1 Tbsp very finely minced garlic
3 Tbsp finely chopped parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water

2 Tbsp olive oil
1 1/2 tsp - 1 Tbsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground nutmeg
2 1/2 lb lean ground chuck
30 oz tomato sauce

Combine chopped onion, garlic, parsley and bread crumbs in a food
processor and mix 30 seconds.

Break the egg into a 3 quart bowl and mix well using a wire whisk.
Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk
until well whisked.

Add the bread crumb mixture, combining with a spatula. Add the
ground meat and mix thoroughly until ingredients are well distributed
and the mixture is binding together tightly.

Preheat the oven to 425 degrees. Using a medium sized ice cream
scoop, scoop out a portion onto a lightly oiled jelly roll pan.
Form each meatball by rolling in the palm of your hand until they
feel tight and solid. (The finished meatballs should be about the
size of a golf ball.)

Pour 1/4 cup water into the pan and place in the oven. Time 15
minutes. Remove from the oven and loosen with a spatula. Return
to the oven an additional 10 minutes, or until cooked through.

Heat the tomato sauce in a large skillet. Add the meatballs and
simmer 2 minutes. Serve over pasta or rice.


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