It's delizioso! This classic Italian meatball recipe, served with a delectably spiced tomato sauce, brings your standard spaghetti-and-meatball dinner to another mouth-watering level.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
- 2/3 cups fresh bread crumbs
- 1/2 cup water
- 1 egg
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 lb lean ground beef
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 28 oz diced tomatoes
- 1 cup beef stock
- 1 zucchini grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, cheese and parsley. Mix in beef. Roll by rounded tablespoonfuls into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add tomatoes, beef stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.