Ingredients
- 1 1/2 pounds ground beef (80/20)
- 1 small onion, diced
- 3 slices white sandwich bread
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 c. milk (whatever % you have on hand)
- splash of water
- 1 egg
- 1 tbsp. butter or olive oil
- salt and pepper to taste
Directions
Alrighty. So I started by dicing my onion, then running the knife through it a few extra times. I wanted the onion small, but not quite minced. Then I took the 3 slices of white bread, and diced them. Then I put that all aside and focused in on the meat. This is where I seasoned, and season I did. Then I took the egg, and cracked it right on top of the meat. I used the fork to break up the yolk and spread it pretty evenly across the top. Now to the moisture crew–bread, water, and milk. I put about 1/4 cup of milk and a few splashes of water into a bowl. Then I took the bread, and plopped it into the mixture. I let it get niiiiiiice and mushy. It really only takes a couple of seconds for the bread to get mushy. Once it got there, I squeezed the excess liquid out. So then I took the bread and the diced onion and tossed it on top of the meat. I mixed and mixed and mixed until everything was evenly distributed. Once the mixture was nice and even, I started pulling off small handfuls and shaping it into balls. The 1 1/2 pounds of meat I used yielded about 16 nice sized meat balls. Plenty for a family of 4 to have leftovers! So now it is time to cook! I melted a tbsp. of butter into my nonstick skillet over medium heat. Make sure that during this stage, you evenly space the meatballs. If you don’t, they will not brown, they will steam. That wouldn’t be horrible, but browning the meat is better. Trust me. I let them sit for a good 4-5 minutes then turned them over and browned the other side. This time 3-4 minutes. Now you can move them to a plate, and brown any that couldn’t fit in your pan the first time. I drained the grease from the pan, and wiped out the stuck on stuff from the bottom. I added half the sauce to the bottom of the pan, then placed the meatballs snuggly inside. Then I added the second half of the sauce on top. Turned the heat to medium low, and let them simmer for a good 15 minutes. After a good 15 minutes of simmering, work a spoon into the pan and get some of the sauce out. However much you need to coat the pasta. Then take your freshly sauced pasta, and arrange it on the plate. Top with 1-2 meat balls (with a little extra sauce, of course)for the kiddos, and 3-4 for the adults. It took me about 35.78 minutes to finish this. Not quite under 30 minutes, but very much under and hour. And now for a picture of the steamy goodness in all it’s glory…
The website has pictures of the entire process. I only put this one so I didn't overload you guys. Enjoy!
so excited
- Laura1427
on Aug. 18, 2011 at 12:04 AM