Categories: Beef
Ingredients
- 1 lb. ground beef, or a blend of pork and beef
- 1/2 cup milk, slightly warmed
- 1/2 cup plain bread crumbs
- 1/2 cup grated Pecorino Romano
- Handful of fresh flat-leaf parsley, chopped fine
- 1 small yellow onion, grated on the medium holes of a box grater
- 1 large egg
- Sea salt and black pepper
- Generous pinch of grated nutmeg
- Olive oil
- 28 oz. can crushed tomatoes
- Handful of fresh basil leaves
Directions
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Combine the beef, milk, breadcrumbs, Pecorino Romano, parsley, onion and egg in a deep bowl. Season with the salt, pepper and nutmeg. Using clean hands, mix well to blend all the ingredients together.
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Shape the mix into 20 balls.
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Heat 1/4 to 1/2 inch of oil in a deep skillet over medium heat. Working in batches, fry the meatballs until nicely browned all around 6-8 minutes. Transfer the cooked meatballs to a bowl.
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Pour off all but 1 tbsp of the oil from the skillet. Stir the tomatoes into the oil, making sure to scrape up any browned bits from the bottom. Season with salt and pepper and bring to a boil. Add the meatballs back to the pan and reduce the heat to low. Simmer, uncovered, for 20 minutes, or until the meatballs are cooked through.
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Chop the basil and add it to the pan. Stir to combine with the sauce. Simmer for 2 minutes more. Serve hot.