Now That’s A Meatball

a lot of chefs are looking to please the critics, while i’m trying to satisfy my family and friends.  so when my mom said “i think allie’s meatballs are better than mine,” i knew i hit a gold mine.   it’s one thing for a stranger to admit you cook better than them, but if your own mother gives you the thumbs up, that’s huge.

Meatballs
1.25 lb ground beef 93% lean
1 egg
1/2 c warm water
3/4 c seasoned italian bread crumbs
1/4 c parmesan cheese, freshly grated
3 sprigs of thyme
salt and pepper

preheat the oven to 350 degrees.  dump all ingredient into a bowl and fold together with your hands until just combined.  spray a baking sheet with nonstick cooking spray.  form meat into 1.5 inch balls (should make between 15 and 17).  cook for 20 minutes.  enjoy with your favorite fresh or jarred sauce.

tips:

  • if you splurge on anything make it the real deal parmigiano reggiano.  no duplicate will taste the same.
  • to make any meat dish lighter and more homey add a touch of fresh herbs.  if you don’t have thyme, use parsley or oregano.  just don’t use any of that dried stuff, it doesn’t hold a candle to the fresh herbs.
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