Ingredients
1 lb ground beef
1/3 cup minced flat-leaf parsley leaves
1/3 cup bread crumbs
1/2 cup dried onion flakes
3 tablespoons finely grated parmesan cheese
2 large cloves garlic, minced
3 tablespoons milk
1 tablespoon minced fresh thyme
1 large egg, beaten
2 teaspoons kosher salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Freshly ground black pepper
1 cup extra-virgin olive oil
Directions
-Mix the ground meat, ricotta, parsley, bread crumbs, onion, parmesan, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't over mix. The mixture will be pretty soft.
-Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
-Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
-Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Personal Comments:
i'm not a meatball kind of gal but i liked these. I would do nothing different no extra spices anymore and it would have killed them. I give these a 5 out of 5 stars.
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