Classic Italian Meatballs
½ Cup bread crumbs
1 Lb. ground beef
¼ Cup finely chopped Italian flat leaf parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Large egg
5 Tbsp. finely grated pecorino Romano
Salt and freshly ground pepper, to taste
2 Tbsp. ENZO Organic Extra Virgin Olive Oil - Medium
Pair with this Basic Tomato Sauce
In a large bowl combine bread crumbs, meat, parsley, garlic powder, onion powder, egg, cheese salt and pepper to taste, using your hands to mix the ingredients. Work ingredients together until they are equally combined, and mixture holds together like a soft dough.
Warm 2 Tablespoons olive oil in a large frying pan set over medium – to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about ¾ of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.)
Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1½ inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to the pan as necessary.