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Main Dish Beef Meatballs




Source of Recipe


From "Can I Freeze It?" by Susie Theodorou






List of Ingredients



• One 1½-inch-thick slice rustic bread with crust removed, torn into very small pieces
  
• 1/3 cup milk
  
• 1 pound ground beef chuck
  
• 1 small onion, finely chopped
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 3 Tbsp finely grated fresh Parmesan
  
• Salt and freshly ground black pepper
  
• 1 large egg, lightly beaten
  
• 1 Tbsp olive oil
  






Instructions



1. Place bread and milk in bowl and let sit 10 minutes, or until all milk is soaked up. Place ground beef, onion, parsley, Parmesan, salt and pepper to taste in a bowl. Mix well with hands, but do not squeeze mixture. Add egg and oil; continue to mix. Finally, add bread mixture and combine. Form into 20 1½-inch balls.
   
   TO FREEZE:
   Line large baking sheet with plastic wrap and arrange meatballs about 1 inch apart. Freeze, uncovered, until solid, about 1½ hours. Place frozen meatballs in plastic freezer bag or freezer-safe container. Return to freezer.
   
   TO THAW:
   Line baking sheet with paper towels and place required amount of meatballs on top. Cover loosely with plastic wrap. Place in refrigerator for 3 hours or overnight.
   
   TO COOK:
   • For serving alone, brown meatballs on all sides in olive oil. Lower heat and cover, cooking until they are cooked through.
   
   • For serving with pasta, warm ¼ cup olive oil over medium heat in large heavy skillet. Add meatballs in a single layer and brown on all sides, about 10 minutes. Add 2 cups of tomato sauce or broth, and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes (less if meatballs will be added to pasta for a baked casserole).
   
   • For serving in soup, bring desired amount of stock to a boil, gently lower uncooked meatballs into the pot, and bring back to a boil. Reduce heat and simmer for 15 minutes or until meatballs are cooked through.
   
   Makes 20 meatballs.