Ingredients
1 lb. lean ground beef
1 slice of dry bread without the crust soaked in 1/2 cup milk
1 small garlic clove crushed
1/3 cup fresh grated Italian Parmesan
2 Tbsp. finely chopped fresh Italian parsley
2 eggs
1 cup unseasoned dry bread crumbs
1/2 tsp. salt
olive oil to fry
1 jar of Rosie's Marinara Sauce
Instructions
1. Squeeze the milk from the bread and cook the bread in a small saucepan until creamy, adding a little bit of the milk at time, it should be about 1/3 cup when finished. Set it aside and let it cool.
2. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg.
3. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit. Continue until the meat is finished, approximately 20 meatballs.
4. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with bread crumbs.
5. Heat a 1/2 inch olive oil in a large nonstick skillet. Cook the meatballs on both sides a few at a time until golden brown.
6. Remove the meatballs and set them on paper towel to absorb the excess oil.
7. Heat the Rosie's Marinara Sauce in a medium size pot. Add the meatballs and stir.
8. Serve over your favorite pasta and sprinkle some parmesan cheese on top.