I don’t really know where my late wife Barbara got this recipe – it’s just been around the house for years — for all I know it’s one that she just “threw together,” because she was very good at inventing new recipes.
In any case, these are simple and basic meatballs, and will pretty much go with any pasta dish that you choose to pair them up with. And…they would be just perfect for a meatball sub!
1/2 lb ground sirloin
1/4 cup Parmesan cheese
1/4 cup crumbled croutons
2 Tbsp minced parsley
1/4 tsp salt
Pinch of pepper, to taste
1 whole egg, lightly beaten
1/2 cup minced onions
2 cloves garlic, finely minced
1 Tbsp EVOO (Extra Virgin Olive Oil)
Pinch of crushed red pepper flakes, to taste
In a medium size mixing bowl, combine, meat, cheese, croutons, parsley, salt, pepper, egg, minced onion, and garlic. Mix well with your hand and roll into meatballs. You can make them small or large, but you should have somewhere between 12 and 24, depending on how big you make them.
In a Dutch Oven, or heavy saute pan, heat olive oil over medium high heat. When hot (you can just begin to smell the olive oil flavor) add the meatballs, one at a time, and saute until golden brown all over. You will have to turn them over several times to ensure they are completely browned.
Remove meatballs to a platter to serve, or add them to an accompanying dish.