Meatballs

Serves: 6

Ingredients:

• 1 pound lean beef
• 2 slices plain white bread (crusts removed and discarded), torn into small pieces
• 1/2 cup grated pecorino Romano cheese
• 1 large egg
• 2 cup Italian seasoned breadcrumbs
• 2 large garlic cloves, minced
• 1 1/2 teaspoons of salt
• 1 teaspoon black pepper
• 2 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 spring fresh parsley, chopped

Preparation:

Add the ground beef to a large bowl. Add the other ingredients and combine. Time to get your hands dirty the best way to do this is by hand to ensure all ingredients are incorporated throughly. If you find the mixture to be too dry, you add water, a little at a time until the desired consistency is met. Next, preheat your oven to 350 degrees. To form the meatballs, simply scoop an amount into the palm of your hand and make a rough measurement. Many schools of thought here, but I think meatballs on the larger side size wise are better (about 50% larger than a golf ball). However, you want your meatballs to be roughly the same size so that they cook at the same speed. Prepare a large baking sheet with some cooking spray, and set the finished meatballs on the baking sheet, with al least an inch space between each one. Cook until browned through and through and then remove them from the heat. Alternate cooking method: In a large frying pan, heat about 1/4-inch oil over medium high heat. Fry the meatballs, without overcrowding them, turning them as they cook so that they brown evenly on all sides, about 10 minutes. Once cooked place the meatballs to your gravy and allow to simmer ad the gravy cooks. Remove to serve with aside your pasta.