Page 109 - UMass2018_CookBook

Meatballs
Beliveau Family, Winchester, MA
“These meatballs can be accompanied with your favorite marinara sauce.”
— Gina Beliveau
Preparation
1. Heat the oil in a medium skillet over me- dium heat. Add the onions and cook until softened and translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside and let cool.
2. In a large mixing bowl, combine the breadcrumbs and milk until moistened. Add the egg, salt, pepper, cheese, oregano, parsley, Italian seasoning, cooled onion mixture and beef; mix well to combine.
3. Form the meat mixture into 1 1⁄2-inch balls and place in a large skillet. Pour the marinara sauce on top and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until a thermom- eter inserted into the center of a meatball registers 165°F, about 45 minutes.
4. Serve the meatballs and sauce over pas- ta or nestled between rolls as a meatball sandwich. Sprinkle with Parmesan cheese.
Ingredients
Serves 4
1 tablespoon olive oil
1⁄4 cup finely chopped onion
3 garlic cloves, finely minced
1⁄2 cup fine breadcrumbs
1⁄4 cup milk
1 large egg
1 teaspoon sea salt
Pinch of ground black pepper
1⁄2 cup grated Parmesan cheese
1⁄2 teaspoon dried oregano 1⁄2 teaspoon dried parsley
1⁄2 teaspoon Italian seasoning
1 pound 80-percent-lean ground beef
3 1⁄2 to 4 cups marinara sauce
Pasta or Italian rolls, for serving
Parmesan cheese, for serving
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