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Author Notes: Okay I am not Italian. Adam's heritage is German/Italian. This recipe is a newer version of his Italian grandmother meatballs. Here I baked the meatballs and used fresh bread (I hope she is not spinning in her grave!) —adamnsvetcooking
Serves 12-14 golf sized meatballs
- 1 pound grass fed 85% lean ground beef
- 1 cup fresh italian bread (torn into tiny tiny pieces)
- 1 egg (whisked)
- 1/4 Pine nuts
- 3 LARGE cloves of garlic (minced fine)
- 1/3 cup red onion (minced fine)
- 1/2 cup finely grated parmesan cheese
- 1/4 cup Italian parsley (minced)
- 1/4 cup basil (minced)
- salt and peper to taste
- about 20 oz. of your favorite tomato sauce
- Pre-heat oven to 425ºF. In a bowl mix bread, whisked egg, pine nuts, garlic, onions, parmesan cheese, parsley, basil, salt and pepper=A. The mixture should be like a paste consistency. In another bowl add the ground beef, and make a well in the middle of it=B. MixA and B together until blended well. Form 1 inch size balls and place on greased backing sheet. Bake for about 25 mins (or until done).
- In a pot add your favorite tomato sauce, meatballs, and any dripping from the backing sheet. Cook on medium heat for about 20 mins or so. After that serve and I hope you brought you empty belly;)
- This recipe was entered in the contest for Your Best Meatballs
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