Nothing better than Meatballs unless they are double cheese meatballs. Make them two ways, a main dish or baked and served as an appetizer. You choose.
21small piecescheese (firm mozzarella, gruyere or fontina)
EXTRAS
1/4-1/2cupbread crumbs (if making appetizer meatballs)
TOMATO SAUCE
2tablespoonsolive oil
15ouncecan pelati (peeled) tomatoes(400 grams)
1/2teaspoonoregano
1/2teaspoonbasil or 4-5 fresh basil leaves
1clovegarlic (minced)
1/4teaspoonsalt (or to taste)
1-2dashesblack pepper or hot pepper flakes
1/3cupwater(78 grams)
Instructions
If making the appetizers heat oven to 350F (180C), line a cookie sheet with parchment paper.
FOR THE MEATBALLS
In a medium bowl soak the bread in the milk, squeeze out excess moisture and break into very small pieces (large crumbs). In a large bowl add the ground beef, bread, minced onion, parsley, parmesan cheese, egg, salt and pepper mix together (easier if mixed with clean hands).
Take a small amount of the meat mixture and place a small piece of cheese on top and cover with another small amount and form into a ball covering the cheese. They should be about the size of golfballs or even a little larger if you want.
To make meatball appetizers, roll the balls in bread crumbs and place on the prepared cookie sheet, drizzle with a little olive oil and bake for approximately 20 minutes.
To make meatballs in a sauce, first brown them in a frying pan with 1 tablespoon of olive oil, finish cooking them in the tomato sauce. Serve either as a main with a side dish or over your favourite al dente pasta. Enjoy!
TOMATO SAUCE
In a large pan add add the oil, tomatoes and squish to break up with a fork, then add the remaining ingredients, stir to combine then add the browed meatballs and water, gently combine, simmer on low / medium slightly covered for about 30 minutes or until sauce has thickened and meatballs are cooked through.
Notes
If you prefer you can add half ground pork and half ground beef.