READY IN: 1hr
1 lightly packed cup of diced white bread (crusts removed)
1⁄4 cupparsley, finely chopped
2garlic cloves, minced
1⁄4 cupparmigiano-reggiano cheese or 1/4cupparmesan cheese, grated
1⁄4 teaspoonblack pepper
1 1⁄2 tablespoonsolive oil
4cups of your favorite tomato sauce
Serving Size: 1 (278) g
Servings Per Recipe:4
Calories from Fat 249 g 57 %
Total Fat 27.7 g 42 %
Saturated Fat 9.6 g 47 %
Cholesterol 132.9 mg 44 %
Sodium 1934.9 mg 80 %
Total Carbohydrate19.1 g 6 %
Dietary Fiber 4.3 g 17 %
Sugars 11.6 g 46 %
Protein 29.6 g 59 %
In a large bowl, grate the onion using a standard box grater until you have about 1/2 cup of onion and juices.
Add the bread to the onions, mixing until the juices thoroughly soaks the bread.Set aside for several minutes.
Add the remaining ingredients (except for the oil and tomato sauce) and mix well.
Measure out a heaped tablespoon and roll lightly to form a ball.
Heat the oil in a large non stick frying pan over medium heat.Add the meatballs and brown all over, about 3-4 minutes.Carefully transfer the partially cooked meatballs onto a plate.
Add your favorite tomato sauce to the pan and heat.Add the meatballs and it’s juices to the tomato sauce and cook for 10 minutes or until the meat balls are cooked through, turning and stirring occasionally.
Cook your pasta of choice while the meatballs are cooking.
You can substitute other breads (no crusts) for the sandwich bread or if you prefer, 1/2 cup breadcrumbs.
Feel free to use 1 lb (500g) beef instead of the beef/pork mixture.
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