1 &1/4 # ground beef OR mix of gr.pork and beef
2 T. milk
3/4 cup fine bread crumbs
1 medium grated onion
2 large garlic cloves, minced
1 egg, lightly beaten
2 T. chopped fresh parsley
1 T. chopped fresh basil
1 tsp. dried Italian herbs
2 T. EVOO
1.5 cups finely grated Parmesan
4 oz. mozz cut in 1/2 inch cubes ( I use mozz. stix cut into pieces)
2 cups tomato puree
2 medium onions, sliced.1/2 tsp sugar
S&P to taste
In bowl, mix breadcrumbs and milk. Set aside. Put the beef, Parmesan, garlic, egg, herbs, and S&P in a bowl and mix in the breadcrumb mixture.
Wet hands and shape into 12 balls.
Make an indentation and push the mozzarella piece into each ball and reroll to make round and well-sealed.
Cover and chill until ready to fry.( up to 12 hours)
To fry, return to room temp.
Heat a thin layer of oil in large skillet. Fry meatballs 3-5 minutes, browning on all sides. Keep warm.
Heat 2 T EVOO in large saucepan or skillet. Stir in 2 sliced onions and reduce heat to low, sautéing for 5-8 minutes until golden. Add tomato puree, and seasonings. Stir in meatballs. Bring to boil and reduce heat. Cover and simmer for 20-25 minutes. Check to see if meatballs are done. Adjust seasoning for sauce. Serve with spagetti, spaghetti squash, or Garlic bread and extra Parmesan cheese.
Can leave out tomato puree and onion step and simmer meatballs with marinara sauce or pizza sauce.