Meatballs Sorrentina
1 lb ground beef
3 tbsp seasoned bread crumbs
1 and half tsp salt
¼ tsp pepper
3 tbsp chopped parsley
4 tbsp olive oil
2 garlic cloves
17.4 oz tomato sauce
¼ cup water
1 and ½ dry basil (or 6-7 fresh leaves)
1 tsp salt
¼ tsp pepper
2 cups mozzarella cheese
Extra chopped parsley ( 1 tbsp)
Start by leaving the ground beef out for about 45 min.
In a bowl add 3 tbsp bread crumbs, 1 and ½ tsp salt, ¼ tsp pepper, 3 tbsp chopped parsley and the soft meat, mix all together and make the meatballs (shape – walnut size), cover the tray or plate and place it in the fridge for at least 3 hour or, even better, overnight.
In a sauce pan or skillet, add 4 tbsp of olive oil and heat it up on medium heat, when is nice and hot, add the garlic and let it infuse add, the tomato sauce (rinse the container with ¼ cup of water), 1 and ½ tsp of dry basil, 1 tsp salt and ¼ tsp pepper. Let it cook on low for 25 – 30 min or until the water evaporated.
Sherd the mozzarella cheese until you have 2 cups.
When the sauce is ready, add the meatballs cook them on med – low heat for 7 min one side and 8 min to the other one for a total of 15 min.
Add the mozzarella cheese and let it melt and as a final touch add the extra tbsp of parsley and
Enjoy!
