- 2 slices of bread, torn into small cubes
- 4 tablespoons milk
- 1 pound Roseda Ground Beef
- 1 egg, lightly beaten
- 1/4 cup Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon basil
- Salt and pepper
- 1 (28 ounce) can whole tomatoes with juice
- 2 garlic cloves, thinly sliced
- 1 shallot, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- Preheat oven to 425 degrees. Grease a large roasting pan or a baking sheet with sides.
- Place the bread and milk into a small bowl, mix together and set aside.
- Place the ground beef into a large bowl and add the egg, Parmesan cheese, parsley, and basil. Mix together–it is best to use your hands to ensure everything is evenly distributed.
- Squeeze any excess milk from the bread and crumble it into tiny pieces. Add the bread to the meat mixture and mix again.
- Take 1/4 cup of the meat into your hands and roll into a ball about 2 inches in diameter.
- Place the meatballs on the greased pan–do not crowd.
- Bake for 15 minutes, and then turn. Bake for an additional 15 minutes, turn again and continue to bake until meatballs are browned and cooked through. Let cool slightly and then sprinkle with salt and pepper to taste.
- While the meatballs are baking, make the quick marinara sauce:
- Place tomatoes and their juice in a food processor fitted with the metal blade (or a blender) and process for 30 to 60 seconds for a chunky sauce. I
- In a small saucepan, heat the olive oil over medium high heat; add the garlic and shallots and sauté for about one minute.
- Add tomatoes, oregano, basil and salt. Simmer over low heat, stirring occasionally for about 10 minutes.
Recipe adapted from: Family Fun