MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meatballs
Categories: Beef, Breads, Vegetables, Herbs, Sauces
Yield: 5 servings

1 lg Egg
1/2 c Panko bread crumbs
1/4 c Whole milk
3 cl Garlic; minced
1 ts Kosher salt
1 ts Italian seasoning
1 lb Ground beef; 20% or more
- fat
2 tb Extra-virgin olive oil
Warm marinara sauce; for
- dipping (opt)

In a medium bowl, beat egg and add bread crumbs and
milk; mix well and let stand until the bread crumbs
soften, about 5 minutes. Add garlic, salt and Italian
seasoning, and mix until well combined. Add beef and
gently mix (hands work best here) until well blended.
Form the mixture into 12 meatballs, about 2 inches in
diameter.

Set oven @ 375ºF/190ºC. On a large rimmed baking
sheet, arrange the meatballs in a single layer and
drizzle with oil; toss to evenly coat. Roast until
golden and cooked through, turning meatballs halfway,
about 20 minutes.

To serve over pasta, cook meatballs using this method
(or see Tips for cooking on the stovetop or in sauce),
then distribute over bowls of sauce-covered noodles.
(For 4 to 6 servings, toss 1 pound of spaghetti with 3
cups of warm marinara.)

STOVETOP METHOD: In a 12" nonstick skillet, heat 2 tb of
extra-virgin olive oil over medium. Add meatballs and
cook, turning occasionally, until lightly browned all
over, 5 to 7 minutes. Cover, reduce heat to low and
cook, stirring occasionally, until the meatballs are
tender and cooked through, 8 to 10 minutes longer.

SIMMERED IN SAUCE: In a 12" nonstick skillet, heat 2 tb
of extra-virgin olive oil over medium. Add the meatballs
and cook, turning occasionally, until lightly browned
all over, 5 to 7 minutes. Add 2 cups of tomato sauce or
marinara (be careful of sputtering) and stir to evenly
coat the meatballs. Cover, reduce heat to low and cook,
stirring occasionally, until the meatballs are cooked
through and the sauce is slightly thickened, about 15
minutes longer.

By: Kay Chun

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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