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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Meatballs   
    Categories: Beef, Breads, Vegetables, Herbs, Sauces   
         Yield: 5 servings   
       
         1 lg Egg   
       1/2 c  Panko bread crumbs   
   0.02273 c  Whole milk   
         3 cl Garlic; minced   
         1 ts Kosher salt   
         1 ts Italian seasoning   
         1 lb Ground beef; 20% or more   
              - fat   
         2 tb Extra-virgin olive oil   
              Warm marinara sauce; for   
              - dipping (opt)   
       
     In a medium bowl, beat egg and add bread crumbs and   
     milk; mix well and let stand until the bread crumbs   
     soften, about 5 minutes. Add garlic, salt and Italian   
     seasoning, and mix until well combined. Add beef and   
     gently mix (hands work best here) until well blended.   
     Form the mixture into 12 meatballs, about 2 inches in   
     diameter.   
        
     Set oven @ 375ºF/190ºC. On a large rimmed baking   
     sheet, arrange the meatballs in a single layer and   
     drizzle with oil; toss to evenly coat. Roast until   
     golden and cooked through, turning meatballs halfway,   
     about 20 minutes.   
        
     To serve over pasta, cook meatballs using this method   
     (or see Tips for cooking on the stovetop or in sauce),   
     then distribute over bowls of sauce-covered noodles.   
     (For 4 to 6 servings, toss 1 pound of spaghetti with 3   
     cups of warm marinara.)   
        
     STOVETOP METHOD: In a 12" nonstick skillet, heat 2 tb of   
     extra-virgin olive oil over medium. Add meatballs and   
     cook, turning occasionally, until lightly browned all   
     over, 5 to 7 minutes. Cover, reduce heat to low and   
     cook, stirring occasionally, until the meatballs are   
     tender and cooked through, 8 to 10 minutes longer.   
        
     SIMMERED IN SAUCE: In a 12" nonstick skillet, heat 2 tb   
     of extra-virgin olive oil over medium. Add the meatballs   
     and cook, turning occasionally, until lightly browned   
     all over, 5 to 7 minutes. Add 2 cups of tomato sauce or   
     marinara (be careful of sputtering) and stir to evenly   
     coat the meatballs. Cover, reduce heat to low and cook,   
     stirring occasionally, until the meatballs are cooked   
     through and the sauce is slightly thickened, about 15   
     minutes longer.   
        
     By: Kay Chun   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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