Italian Meatballs

2
Total Time
48 min
Prep
16 min
Cook
32 min
Serves
12
Difficulty
Easy
Serve these bite-size morsels as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. They're also great stirred into soup.

Ingredients

regular butter

1½ tsp

olive oil

1½ tsp

uncooked onion(s)

1 large, minced

uncooked lean ground beef

1 pound(s)

egg(s)

1 large, beaten

fresh parsley

1 Tbsp, finely minced (or 1/2 tsp Italian seasoning)

table salt

¾ tsp

red pepper flakes

¼ tsp

canned beef broth

¼ cup(s), or chicken broth

white wine

¼ cup(s)

Instructions

  1. In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
  2. Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

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