Italian Meatballs – My Style

I made these meatballs for the first time in 2005, learned it from a Hungarian actually, meh, my husband’s mother I mean hahaha. She informed me these are called Italian meatballs. Where I grew up, our meatballs are Asian style, most often to be used for soups, almost similar to the ones you find in Vietnamese pho 🙂

Meatballs

500 g ground beef

4 slices dry bread

2 eggs

1/2 c. grated Romano cheese

2 tbsp. dry parsley

1 clove garlic, minced

1 tsp. dry oregano

1 tsp. salt

Dash of pepper (I prefer white pepper)

Soak bread in water for 2-3 minutes, then squeeze out moisture.

Combine soaked bread with remaining ingredients, mixing well. Form into balls.

Bake in preheated 350 F for 10-15 minutes, turning once

This makes at least 20 meatballs

Sauce

2 Tbsp olive oil

3/4 cup sliced or finely chopped onions

3/4 cup sliced or finely chopped carrots

3/4 cup sliced or finely chopped celery

2 Tbsp chopped fresh parsley

1 clove garlic, minced

1 28 oz. can crushed or whole tomatoes, including the juice

1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil or 2 Tbsp chopped thawed frozen basil

1 teaspoon tomato paste, Italian Herb Style

salt and pepper to taste

Place all ingredients into a pot, add meatballs, pour tomatoes to coat

Cover and bring to boil, for 5 minutes then lower heat to low-medium and simmer for 20 minutes

Serve meatballs with the sauce

Enjoy~

NOTE: a garlic bread would be awesome and/or served on pasta