Will make between 15-20 meatballs
INGREDIENTS
3 eggs
2 Pounds chopped meat
1/2 cup bread crumbs
1/4 cup grated cheese
3 cloves of garlic
Handful of parsley chopped
4 TBSP Extra Virgin Olive Oil
DIRECTIONS
- Dice your garlic and parsley
- Preheat a non-stick pan with good extra virgin olive oil. Reduce the heat to medium-low once the oil is hot.
- In a large mixing bowl, combine the chopped meat, bread crumbs, grated cheese, garlic cloves, parsley and eggs.
- Mix everything together with your hands. If the mixture feels sticky and does not easily come off of your hands, add a little more breadcrumb until you get to the right non-sticky consistency.
- Take some of the mixture and roll it into a 2 or 3 inch ball. We like to closely toss from hand to hand to pack the meat. Have fun with it.
- Once formed, lightly place the meatball in the pan to begin cooking. Repeat this process until you have your pan filled with meatballs.
- Cook each side for a few minutes, turning each piece to a new side to get all of the edges cooked and the entire meatball heated from the outside in. You will find that you are going to flip the meatballs 4-5 times to get each side golden and well cooked with slight crispiness. This will roughly be a 15-25 minute process depending on your stovetop.
- Using tongs or a large spoon, remove the meatballs and place them in a serving dish or container lined with 1 or 2 pieces of paper towel.