- 1/3 cup very finely chopped onion
- 1 Tbs very finely minced garlic
- 3 Tbs finely chopped parsley
- 1 cup fresh bread crumbs
- 1 egg
- 1/2 cup cold water
- 2 Tbs olive oil
- 1 1/2. tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp ground nutmeg
- 2 1/2 pounds lean ground chuck
- 30 ounces tomato sauce
Directions
- Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
- Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula.
- Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
- Preheat the oven to 425 degrees. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be-about the size of a golf ball.)
- Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain.
- Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice.