Adjust the ingredients measurement scale here by changing this number. 10
Cook pasta according to package directions, if using.
Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.
Recipe Serving Size10
2slicewhite breadcrust trimmed off, torn into small pieces
2tablespoonItalian parsleyfinely chopped
1teaspoonground black pepper
1cupplain breadcrumbsspread on a plate
3tablespoonextra virgin olive oilsuch as lard or avocado
MICHAL RAZ-PEDHAZUR (verified owner) –
Jennifer Steinberg (verified owner) –
Chef Skye was wonderful! He worked diligently and created delicious meals for our family to enjoy. We are looking forward to having him come back soon.