Ingredients Jump to Instructions ↓

  1. 3 tablespoons water

  2. 3 sun-dried tomatoes, finely chopped

  3. 1 pound ground beef

  4. 1/4 onion, minced

  5. 1/2 cup bread crumbs

  6. 1/4 cup half-and-half freshly ground black pepper to taste sea salt to taste

  7. 2 tablespoons olive oil

  8. 1 cup cold water

  9. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed. Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres. Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.


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