Meatballs with fresh herbs
6 Aug
This is my first attempt at making meatballs. Since I didn’t use a recipe, I can’t vouch for the “authenticity” of this dish. I even used salsa instead of tomato sauce to give it some color and pizazz. Sometimes, you have to improvise!
I was trying to think of a way to use up the ground beef I had in my fridge. I would recommend letting the meat sit in its spices for a couple of hours before cooking. But all in all, I was happy with the results! I think it could also work as an appetizer if you add some toothpicks.
Makes 16 one inch sized servings
Ingredients:
2/3 pound of ground beef
1 medium onion, minced
3 tbs of breadcrumbs
3 sprigs of fresh parsley, leaves pulled and chopped
2 sprigs of fresh basil, leaves pulled and chopped
1 teaspoon of Worcestershire sauce
2 eggs
Salt and pepper to taste
Procedure:
1. Mix together beef, onion, parsley, basil, Worcestershire sauce, salt and pepper in a large bowl. Add breadcrumbs and eggs last.
2. Cover and leave in the fridge for 3-4 hours.
3. Divide meat into squares. Roll them into 1″ circles.
4. Heat up a pan on high with oil. Lower to medium and add meat. Brown one side for 3 minutes, then flip. Cook thoroughly.
I packed this for lunch the next day, along with the corn chowder from my last post. And since I’m so nice, I packed one for my sister as well. 
