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Holy Cow Meatballs Ala New Orleans
From Dorothy McNett's recipes at www.dorothymcnett.com. Make these to go with any pastas and sauces.....or just serve as a wonderfuil appetizer on a beautiful platter before digging into the pasta!
1 egg
1 medium onion, or large shallot, finely chopped
3-4 cloves garlic, finely chopped
1/4 cup Parmigiano-Reggiano, finely grated
2-3 sprigs fresh parsley, finely chopped
1 pound lean ground beef
1/3 cup fine bread crumbs
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon dried oregano, or a few fresh leaves, snipped
olive oil to coat the bottom of saute pan
Using a batter bowl, whisk the egg well. Add remaining ingredients except for the olive oil. Blend well. Shape mixture into 2 inch balls. Heat the oil in a heavy bottomed saute pan, adding more oil if needed to keep them from sticking and to keep them shaped nicely. Cook gently, turning often, until done and nicely browned on all sides. Arrange on a beautiful plate or bowl and serve with sauce and raw fresh vegetable sticks, as desired.
Recipe created 2012-09-03.
