This is ridiculously hearty and is my daughter's favorite topping for pasta. And it makes the house smell delicious- if you're into that whole "house smelling like food and not a girly candle" sort of thing. —Smelky
ground beef- I use 15/85.
fresh, chopped basil
Italian bread crumbs
grated parmesan or romano cheese
fresh, chopped parsley
cloves of garlic
chopped sweet onion
fresh mozzerella cheese
S and P
In This Recipe
In a medium pan, heat up your EEVO on medium-high heat. When hot, add chopped garlic and onions. Saute until golden. turn heat to medium and add anchovy fillet and capers. Smush the capers with the back of a spoon and stir and cook until anchovy is dissolved into the lusciousness of the onions and garlic. (do not eat all of this now- you will want to- but just exhibit a wee bit of self-control.)
Spoon the onion mixture into a bowl to cool.
In a mixing bowl, add your ground beef, bread crumbs, egg, cream, fresh basil, fresh parsley, and parmesan cheese. When onion mixture is fairly cool, add to ground beef. Season with S and P. Mix well.
Shape beef mixture into smallish patties in the palm of your hand. In the middle, place a small piece of fresh mozzarella cheese. Fold the rest of the patty over the mozzarella to cover it completely and form a fabulous meatball. Set aside and do the same with the rest of the mixture until you have used it all.
Return the same pan that you prepared the onions and garlic, to medium heat. If necessary, add a little more EEVO. When the pan is hot, add your meatballs. You have to stay with them during this part, and turn them, so that all sides get to a lovely, medium brown, sealing in the cheese and moisture. Once all side are brown, turn heat off.
Preheat oven to 350.
Place meatballs on a baking sheet and finish in the oven at 350 for about 15 or so minutes.
Serve meatballs hot, with your favorite sauce or in a sandwich.