Ingredients Jump to Instructions ↓

  1. 1/3 c milk

  2. 1 slice of white bread

  3. 1 lb lean chopped beef

  4. 1 T finely chopped shallots

  5. 1 T chopped parsley

  6. 1 T olive oil

  7. 1 egg

  8. small pinch of nutmeg

  9. 3 T grated romano cheese

  10. canola oil for frying

  11. 1/2 tsp salt

  12. 1/4 tsp cayenne pepper

  13. Panco bread crumbs (Japanese breadcrumbs made from bread without the crust) Unflavored bread crumbs will work also

  14. 1 28 oz. can Hunts Crushed tomatoes

  15. 6 fresh basil leaves washed and chopped

  16. 1 T dried Oregano

  17. 1/4 tsp pepper flakes

Instructions Jump to Ingredients ↑

  1. Place milk and bread in a saucepan and bring to a boil. Remove from heat and mash then cool Place the beef, shallots, parsley, egg, nutmeg, Romano cheese, 1 T olive oil, the bread mush, salt and cayenne in a large bowl.

  2. Mix together gently with your hands.

  3. Shape into 3/4 inch balls but do not squeeze, just roll carefully without compressing.

  4. Roll each in the breadcrumbs and place on a foil covered cookie sheet. See Photo Place approximately 1/2 inch of oil into a large skillet and heat until the oil is very hot, approximately 325º.

  5. Slide each meatball gently into the skillet (do not drop so as not to splash the very hot oil). See Photo Gently turn the meatballs when each side is crusty so that they do not break up. See Photo When browned on all sides, remove from skillet and drain the oil. See Photo Add can of crushed tomatoes, basil, oregano and pepper flakes to the skillet, mix well and add 1/2 c. water.

  6. Return the meatballs to the skillet.

  7. Spoon the sauce over the meatballs and cover the skillet.

  8. Cook for about 25 minutes, gently turning the meatballs occasionally so they do not break apart.


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