Best Ever Homemade Meatballs (Based on Rao's

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Garlic clove, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt & pepper

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, seasoned

• Dairy

  • 3/4 cup Reggiano or pecorino cheese, Fresh grated

• Liquids

  • 3/4 cup Water

Found on eatliveblog.com

Description

Ingredients

• 1 lb Ground beef, ground sirloin or ground pork (or a combination of the 2)
• 1 Large Garlic Clove (crushed)
• Salt & Pepper to taste
• 1 Egg (room temperature)
• ¾ cup Water (room temperature)
• ¾ cup Fresh Reggiano or Pecorino Cheese (grated)
• ½ cup Seasoned Breadcrumbs

Directions

• Preheat oven to 375
• Place meat in a tall mixing bowl and press into the bowl
• Put garlic on top of meat and lightly rub the garlic around the top of the meat
• Sprinkle with salt & pepper
• Crack your eggs on top of the mixture
• Remember- You have NOT stirred or mixed anything yet, you are layering
• Pour the water over the mixture
• Sprinkle the cheese over the water to make a top layer like a tablecloth
• Cover the cheese with the breadcrumbs
• Now you are ready to mix. Mix from the outside of the bowl to the middle and fold it in.
• After you go around the bowl twice, the mixture should be mixed. Do NOT over handle the meat.
• Roll into your preferred size meatball and place on a greased cookie sheet
• Bake for 20 minutes, or until the top of the meatballs begin to brown
• When baking is complete, place meatballs in a pot full of your favorite sauce and allow to simmer for at least 30 minutes.
• Serve over your favorite pasta (mine is papparadelle) or on hoagie rolls