INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1 LB. GROUND BEEF

---

1 SMALL WHITE ONION, CHOPPED

---

2 EGGS

---

1 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

---

4 TABLESPOONS ITALIAN BREAD, FINELY CUT

---

2 TBLSPOONS CHOPPED PARSLEY

---

1 TEASPOON CHOPPED GARLIC

---

SALT AND PEPPER TO TASTE

---

WHOLE GARLIC CLOVES 

---

EXTRA VIRGIN OLIVE OIL AS NEEDED

---

1 CAN DICED TOMATOES

---

2 FRESH MOZZARELLA, DICED

---

BASIL

---

RECIPE

IN LARGE BOWL PLACE THE BEEF, ONION, GARLIC, EGGS, PARMIGIANO, PARSLEY, BREAD, SALT AND PEPPER

---

USING YOUR HANDS, MIX ALL INGREDIENTS TOGETHER

---

TAKE ONE TEASPOON AT A TIME OF THE MIXTURE AND ROLL IT IN YOUR HANDS TO FORM LITTLE BALLS

---

PLACE OLIVE OIL AND THE WHOLE GARLIC CLOVES IN A NON STICK FRY PAN OVER MEDIUM HEAT. ADD THE MEATBALLS AND COOK UNTIL GOLDEN

---

TURN THE MEATBALLS AND COOK UNTIL THEY ARE READY

---

TAKE THE MEATBALLS OUT OF THE FRY PAN, DO NOT THROUGH OUT THE OIL, PLACE THE MEATBALLS ON DISH AND SET A SIDE

---

PUT THE TOMATO SAUCE IN THE FRY PAN WITH THE OIL AND STIR. ADD SALT AND PEPPER TO TASTE

---

ADD THE MEATBALLS TO THE TOMATO SAUCE AND COOK  A FEW MINUTES

---

ADD THE MOZZARELLA AND BASIL, COOK UNTIL THE MOZZARELLA IS MELTED. SERVE HOT WITH ITALIAN BREAD AND A SIDE DISH OF YOUR CHOICE OR COOK PASTA, DRAIN IT AND PUT IT INWITH THE MEATBALLS AND STIR. BOUN APPETITO!!!

---