Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
Special equipment needed:
- Large mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, basil, oregano, garlic, egg, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
2. Roll the mixture into 1-inch meatballs and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes.
4. Add the crushed tomatoes and sugar to the skillet and stir to combine. Bring to a simmer.
5. Gently add the meatballs to the skillet, making sure they are evenly spaced and not touching each other. Cover the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through.
6. Serve hot with your favorite pasta or crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium-high heat for sautéing the onion
- Simmer for cooking the meatballs
Serving size:
- Makes about 20 meatballs
Nutritional information:
- Calories: 130
- Fat: 8g
- Carbohydrates: 7g
- Protein: 8g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Dried herbs can be used instead of fresh herbs (use 1/3 of the amount)
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor and nutrition
- Use different types of cheese, such as Romano or Asiago, instead of Parmesan
- Make the meatballs smaller or larger depending on your preference
Tips and tricks:
- Don't overmix the meatball mixture, as this can make the meatballs tough
- Use a cookie scoop or melon baller to make evenly sized meatballs
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat meatballs and sauce in a saucepan over low heat until warmed through
Presentation ideas:
- Serve meatballs and sauce in a large serving dish with a sprinkle of fresh herbs on top
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish
Pairings:
- Serve with your favorite pasta, such as spaghetti or linguine
- Crusty bread is also a great pairing for dipping in the sauce
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it up
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat
Food history:
- Bruzzu-style meatballs are a traditional Italian dish that originated in the region of Abruzzo
Flavor profiles:
- Savory, herbaceous, and slightly tangy from the tomato sauce
Serving suggestions:
- Serve family-style in a large serving dish with a ladle for scooping out the meatballs and sauce
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Region: Sardinian