INGREDIENTS

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

1 LB. GROUND BEEF

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1 SMALL WHITE ONION, CHOPPED

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2 EGGS

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1 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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4 TABLESPOONS ITALIAN BREAD, FINELY CUT

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2 TBLSPOONS CHOPPED PARSLEY

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1 TEASPOON CHOPPED GARLIC

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SALT AND PEPPER TO TASTE

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WHOLE GARLIC CLOVES 

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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1 CAN DICED TOMATOES

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2 FRESH MOZZARELLA, DICED

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BASIL

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RECIPE

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

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USING YOUR HANDS, MIX ALL INGREDIENTS TOGETHER

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

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

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TURN THE MEATBALLS AND COOK UNTIL THEY ARE READY

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

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

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

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ADD THE MOZZARELLA AND BASIL, COOK UNTIL THE MOZZARELLA IS MELTED. SERVE HOT WITH ITALIAN BREAD AND A SIDE DISH OF YOUR CHOICE. BOUN APPETITO!!!

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