Parmesan Meatballs

© Katherine Stetson

Serve plain with a dipping sauce or swimming in a savory marinara sauce or in a sandwich topped with mozzarella.

  • 2 pounds ground beef
  • 2 slices home style bread, crusts removed, crumbled
  • ½ cup buttermilk
  • ½ cup grated fresh parmesan
  • 1 onion, grated
  • 2 garlic cloves, finely minced
  • 1 large egg
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • olive oil, for sautéing meatballs

In a large bowl, soak bread in buttermilk for 10 minutes or until completely absorbed.

Stir in remaining ingredients except ground beef and mix until everything is nicely incorporated.  Add ground beef and mix gently, but thoroughly.

Pinch off pieces of meat the size of a golf ball and roll into balls.  Collect meatballs on a baking sheet or large plate until all meat has been shaped.

Cover the bottom of a large skillet with ¼ inch olive oil and heat over a medium-high flame until almost smoking.  Carefully add meatballs in a single layer and cook, turning when undersides are browned, until done to your liking.  Remove meatballs to a warm platter or pot of marinara sauce.

Copyright © Katherine Stetson, all rights reserved.