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Cheesy Meatballs

November 2008
Cheesy Meatballs

by 11 people

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Makes: 12 servings

Prep: 30 mins

Cook: 10 mins

Ingredients
  • 1 pound ground beef chuck
  • 1 small onion, grated
  • 3/4 cup breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 3 tablespoons grated pecorino-romano cheese
  • 3 tablespoons ketchup
  • 1 tablespoon chopped flat-leaf parsley
  • 4 fresh basil leaves, finely chopped
  • 1 teaspoon salt
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten
  • Extra-virgin olive oil
Directions
  1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
  2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
  3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.
Tip PAIR WITH:
  • Cave TerraVentoux Cotes du Ventoux 2005 (France), Red Truck Merlot Central Coast 2006 (California)
Tip
  • For a lighter dish, use ground turkey instead of beef and add 1 tablespoon extra-virgin olive oil to the mixture.