Ingredients:
2 lbs. ground sirloin
2 slices of white bread – crumbled
¼ cup of milk
2 eggs – beaten
¼ cup grated Romano cheese
3 cloves of garlic - crushed & chopped
Dashes of black pepper
Dash of cinnamon
Handful of fresh basil – chopped
Vegetable Oil - for frying
In a large bowl place the crumbled white bread and pour the milk over it to soak. Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well. Form into small to medium meatballs.
In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté. DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust. Turn the meatballs only once in the cooking process. About 4 minutes on each side, according to how big you made the meatballs.
Fresh Sautéed Tomatoes
Ingredients:
1 pint of cherry tomatoes – halved
4-5 cloves of garlic – crushed & chopped
½ sweet onion – sliced
Sprigs of fresh oregano
Handful of fresh basil – chopped
Dashes of black pepper
Olive oil
In a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients. Sauté until the onions are clear and slightly caramelized.
Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.
This is a great appetizer or a simple dinner with a loaf of Italian bread. Who could ask for anything more?!
Enjoy with Lots and Lots of Love,
Catherine
2 lbs. ground sirloin
2 slices of white bread – crumbled
¼ cup of milk
2 eggs – beaten
¼ cup grated Romano cheese
3 cloves of garlic - crushed & chopped
Dashes of black pepper
Dash of cinnamon
Handful of fresh basil – chopped
Vegetable Oil - for frying
In a large bowl place the crumbled white bread and pour the milk over it to soak. Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well. Form into small to medium meatballs.
In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté. DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust. Turn the meatballs only once in the cooking process. About 4 minutes on each side, according to how big you made the meatballs.
Fresh Sautéed Tomatoes
Ingredients:
1 pint of cherry tomatoes – halved
4-5 cloves of garlic – crushed & chopped
½ sweet onion – sliced
Sprigs of fresh oregano
Handful of fresh basil – chopped
Dashes of black pepper
Olive oil
In a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients. Sauté until the onions are clear and slightly caramelized.
Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.
This is a great appetizer or a simple dinner with a loaf of Italian bread. Who could ask for anything more?!
Enjoy with Lots and Lots of Love,
Catherine
Meatballs with Fresh Sautéed Tomatoes
8 foodie comments:
Total comfort food but with a fresh flavored twist. Gotta love it.
Oh I just love dishes like this Catherine. Best of all hubby can keep his diet and I can have some pasta on the side!
Meatballs is the perfect food especially for kids. I love your twist on these meatballs.
These meatballs look yummy! My husband would like them. Last night I was making meat-free pasta and he asked me why we never eat meat anymore... even though I'd made chicken the night before. ;)
This is almost like a deconstructed traditional meatball marinara! I love how fresh the sauce is :)
I can see me eating these for dinner and being a happy happy girl!
i can't tell you how excited i am that you snuck some cinnamon in there. that makes all the difference in the world to me--great dish!
I'll follow your recipe to the last detail and hopefully i can have it done perfectly. 'll try it and share with my family.
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