Italian Meatballs

Introduce

Chef :

Jenny Lynn

Italian Meatballs

Ingredient

1 lb

Thyme Leaves (For Breadcrumbs)

1/2 tsp

Dried Parsley (For Breadcrumbs)

1/2 tsp

Cooking instructions

* Step 1

Heat a saute pan on low heat. Add Olive Oil and Onions. Saute on low for about 10 minutes or until Onions start to soften. Add Garlic. Continue to saute on low until Onions are nice and caramelized and lightly golden. Do not fry the Onions!

* Step 2

In a Small Bowl, add the plain Breadcrumbs and all of the Breadcrumbs spices. Mix well.

* Step 3

In another Small Bowl, crack the 2 Eggs. Scramble.

* Step 4

In a Large Bowl, add the Ground Beef and Pork. Season with Salt and Pepper. Add the Eggs, Breadcrumbs, Parmesan and Romano, and the cooled Onions, Garlic, and Olive Oil mixture. Mix really well with your hands.

* Step 5

With an Ice Cream or Cookie Scoop, Scoop out roughly 2" Balls, one at a time, rolling balls between your hands, and then lay them on a parchment lined cookie sheet or plate. Set aside.

* Step 6

In a Saute Pan, heat about 1 inch of oil, over Medium to Medium High Heat. Once heated, start carefully placing Meatballs in the pan, until the pan is full. Cook for a few minutes on each side, until all sides are nice and browned. Remove from pan, in the order of which they were first placed, onto a paper towel lined cookie sheet or plate. Repeat until all Meatballs are cooked.