Meatballs. Everyone seems to have a recipe, and while I loved the veggie-filled turkey mushroom meatballs recipe I tried, I wanted to go for a more traditional beef meatball recipe this time. Since the herbs in my garden are going crazy, I decided to incorporate fresh ingredients instead of dried. The result? Delicious! Fresh herbs and a low simmer are key!
I’ve made these twice now, and ended up increasing the herbs on my second batch to the amounts below. Yum!
1 pound ground beef
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons basil, finely chopped
1-2 cloves garlic, minced
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
Mix all ingredients in a large bowl very well. I use my hands to make sure everything is well blended.
Roll meatballs to about the size of a golf ball. Cook the raw meatballs into large pot of your favorite red sauce. I allow mine to simmer for about 2-3 hours. Enjoy! Serve with pasta or on a bread roll.