Sunday, September 16, 2012

Melt in Your Mouth Meatballs

I think I've mentioned before that I developed my love of cooking because of my Gran. He was an excellent cook and taught me a lot. This recipe started in my Gran's kitchen, and I have modified  and perfected it over time. That's right, perfected. I've never had a meatball that even compares to the melt in your mouth explosion of awesome that is my meatball. True story.

1.5 lb ground beef
half packet italian dressing seasoning
1/2 cup italian style bread crumbs
1 egg
1.5 heaping tbsp margarine
1 small can (1oz) El Patio hot tomato sauce
1/2 cup shiraz
** I eyeball the wine every time. I know what it is supposed to look like in the pan. You want the sauce to come up to about half the meatball, so the wine is roughly 1/2 - 3/4 cup. Also, it really does not matter what brand wine you use. I buy the cheapest wine they have, which usually turns out to be Turning Leaf or something. I have also used expensive wine, and there really is no difference.**

In a medium bowl, combine ground beef, italian dressing seasoning, bread crumbs, egg, and margarine. Mix well...I use my hands. It's faster. Section out and roll into at least 1" balls. Obviously mine aren't exactly uniform.

Place meatballs in large skillet. Pour tomato sauce and wine in skillet & bring sauce to boil. Continue cooking on high heat for about 15 minutes, turning frequently.  Drain excess fat from sauce. Serve with garlic bread or pasta!


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