1/3 cup very finely chopped onion                         2 Tbsp olive oil
1 Tbsp very finely minced garlic                            1 1/2 tsp - 1 Tbsp salt
3 Tbsp finely chopped parsley                               1/4 tsp freshly ground pepper
1 cup fresh bread crumbs                                      1/4 tsp ground nutmeg
1 egg                                                                    2 1/2 lb lean ground chuck*
1/2 cup cold water                                 
Combine chopped onion, garlic, parsley and bread crumbs in a food
Processor and mix 30 seconds.
Break the egg into a 3 quart bowl and mix well using a wire whisk.  Add
Water, olive oil, salt, pepper, and nutmeg to the egg and whisk until 
well whisked.
Add the bread crumb mixture, combining with a spatula.  Add the ground
Meat and mix thoroughly until ingredients are well distributed and the 
Mixture is binding together tightly.  
Preheat the oven to 425 degrees.  Using a medium sized ice cream
Scoop, scoop out a portion onto a lightly oiled pan.  Form 
each meatball by rolling in the palm of your hand until they feel 
tight and solid.  (The finished meatballs should be about the size of 
a golf ball.)
Pour 1/4 cup water into the pan and place in the oven.  Time 15
minutes.  Remove from the oven and loosen with a spatula.  Return to 
the oven an additional 10 minutes, or until cooked through.  Drain.

You may also choose to cook the meatballs in your sauce cooking until the internal temp is 160 deg.


* I like to use the Beef, Pork Veal 1/3 each.; you can also try ground Turkey.


Serve with this or your own sauce.



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