These meatballs are tender and glorious. They have a burst of the perfect Italian flavor. They're great over Linguine topped with fresh parsley but I love them solo as well. In fact, I'm sitting here enjoying a few in a bowl leftover from last night. My kids love them which means they're in regular rotation. Plus, you could totally double the batch and keep them warm in a crock pot for get a together. Hope they become a favorite for you as well!
Meatball Ingredients:
1 lb ground beef (I used 80/20),
1 cup Italian seasoned breadcrumbs,
2-3 cloves of garlic finely chopped,
3 T chopped fresh rosemary (2 tsp if dried),
1 egg,
2 T Worcestershire sauce
1/2 cup Parmesan cheese,
1 tsp Kosher salt,
Olive Oil for shallow frying the meatballs approx. 1/4 cup.
-The meatballs should stick together and not sick to your hands. If they don't hold form, then follow instructions below.
*Sometimes if the meatballs are not sticking together properly I add in a couple Tablespoons of milk or beef broth.
Alfredo Sauce Ingredients:
2 T butter,
1 clove garlic finely chopped,
1 shallot thinly sliced,
1/2 cup of pasta water or veggie stock,
1/2 cup whipping cream,
1 cup of Parmesan cheese,
Kosher salt,
Black Pepper,
2 T chopped fresh rosemary,
*Optional- fresh herbs for sprinkling on top.
Directions
For Meatballs:
-Mix all meatball ingredients in a bowl together, except the olive oil. Make sure to feel the texture as you go. I like to get in there with my hands, but if you're using a spoon see that it doesn't stick to it like glue.
-Form into balls about 2 inches wide. There should be enough for about 16 meatballs give or take a couple.
-Place a frying pan (I use non-stick) on the stove top at a medium heat.
-Once pan begins to heat up add in the olive oil, just enough to lightly coat the bottom of the pan. Wait for oil to sparkle and ripple.
-Carefully add in meatballs, beginning around the outside of the pan, then making your way into the center.
-Cover with a lid for 4 minutes to steam cook them in the center.
-Turn meatballs over and cook for another few minutes. Should be about a 8-10 minute total cook time on an even heat.
-Remove meatballs from the pan and set on a wrack or over paper towels to clear off extra oil.
Completed meatballs should be lightly browned all over with crispy delicious edges.
For the sauce:
Using the same frying pan, with the meatball oil disposed of, turn back to a medium heat. Don't worry about cleaning pan out too much.
-Add in 2T butter,
-Once butter has melted and pan is warm, add in shallots and garlic.
-Cook shallots and garlic for 1-2 minutes until they start to soften and golden a little.
-Next add in your pasta water or stock and get it to a low boil.
-Add in rosemary, salt, and pepper.
-Reduce your heat to low and slowly add in your cream while whisking it in.
-Add in Parmesan cheese while also continuing to whisk. *Rule of thumb is the more you stir when you add in parmesan the creamier it will be. #Cheerstonoclumps
-Once your sauce is silky smooth and all the cheese has melted then add in your already cooked meatballs. Let them warm up in the sauce for a few minutes making sure to stir every once in a while while keeping your heat on low.
-Turn off your heat and sprinkle a handful of chopped parsley over top, if desired.
Enjoy!
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