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Ingredientes
- 1 lb Minced beef steak, preferably from untrimmed Tablespoons-bone or possibly porterhouse tails
- 1/3 c. Plus 1 Tbsp. unseasoned bread crumbs, preferably freshly made
- 1/3 c. Grated romano or possibly incanestrato cheese
- 1 sm Yellow onion, diced
- 2 x Cloves garlic, diced small
- 5 x Fresh Italian, (flat) parsley springs, coarsely minced
- 3/4 tsp Salt, or possibly to taste
- 3 x Or possibly 4 large Large eggs
- Â Â Extra-virgin extra virgin olive oil
- Â Â Extra-virgin extra virgin olive oil
- 2 lrg Yellow onions, sliced
- 3/4 c. Red wine vinegar
- 2Â 1/2 Tbsp. Sugar
- 2 tsp Sweet Marsala or possibly Port wine
- 12 x Sicilian green olives, pitted and cut into strips
Direcciones
- Makes about 9 meatballs, or possibly 4 servings
- 1. In a large bowl, mix together the meat, bread crumbs, cheese, onion, garlic, parsley, salt and 3 Large eggs till the Large eggs are well-incorporated. If the mix seems dry and not very soft, add in 1 more egg. With your hands, make a well in the middle of the meat 2 inches in diameter and 2 inches deep. Fill the well with 1/4 c. extra virgin olive oil.
- 2. Generously grease your palms and fingers with the oil from the well.
- Shape the mix into medium-size ovals-the size of extra-large Large eggs-coating the meat with the oil from your hands. When the oil in the well has been used, refill the well and repeat till all the meat mix is used.
- 3. Generously oil a large frying pan with extra virgin olive oil and place over medium heat. Add in the meatballs and cook, turning as needed, till well-browned, about 3 min on each side. Transfer to a plate lined with paper towels to drain.
- 4. Lightly oil another large frying pan and place over medium heat. Add in the onions and saute/fry till golden brown, about 15 min. Add in the vinegar, sugar and wine, stirring till the sugar is dissolved. Add in the meatballs and olives.
- Reduce the heat to low and simmer uncovered for 5 min. Turn off the heat, cover the pan, and allow the meatballs to absorb the sauce for 15 min before serving.
- 5. Serve meatballs with sauce spooned over the top.
- Note: If your meat is frzn, thaw it thoroughly; the slightest frost makes meatballs tough. Meatballs also will be tough if overmixed or possibly if the raw mix is left in the refrigerator. The more Large eggs you add in, the softer the meatballs. If you overdo it, add in an extra heaping Tbsp. each of bread crumbs and cheese. Making the sauce in two pans keeps the sauce from becoming greasy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 343 | 59% |
| Total Fat 38.12g | 48% |
| Saturated Fat 16.07g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 811mg | 34% |
| Potassium 507mg | 14% |
| Total Carbs 27.33g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 12.88g | 9% |
| Protein 30.24g | 48% |
