Description
This is a great appetizer or a simple dinner with a loaf of Italian bread. Who could ask for anything more?!
Ingredients
Units
Scale
Meatballs2 lbs. ground sirloin
- 2 slices of white bread - crumbled
- 1/4 cup of milk
- 2 eggs - beaten
- 1/4 cup grated Romano cheese
- 3 cloves of garlic - crushed & chopped
- Dashes of black pepper
- Dash of cinnamon
- Handful of fresh basil - chopped
- Vegetable Oil - for frying
Fresh Sautéed Tomatoes1 pint of cherry tomatoes – halved
- 4-5 cloves of garlic - crushed & chopped
- 1/2 sweet onion - sliced
- Sprigs of fresh oregano
- Handful of fresh basil - chopped
- Dashes of black pepper
- Olive oil
Instructions
MeatballsIn a large bowl place the crumbled white bread and pour the milk over it to soak. Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well. Form into small to medium meatballs.
- In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté. DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust. Turn the meatballs only once in the cooking process. About 4 minutes on each side, according to how big you made the meatballs.
Fresh Sautéed TomatoesIn a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients. Sauté until the onions are clear and slightly caramelized.
- Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.
